2 oz. olive or corn oil
1 med. onion, chopped
4 oz. Marsala wine
10 oz. water
3/4 lb. lean veal, chopped
1/2 tsp. ground black pepper
Salt to taste
1/4 tsp. Italian seasoning
1 to 1 1/4 lb. zucchini, cut into 1/2 inch pieces
1 lb. linguine pasta, cooked as directed
2 regular tomatoes, chopped

Use large, deep skillet. Place in oil, onion, 2 ounces wine, and 4 ounces water. On medium heat, cook onion 8-10 minutes, stirring often. Add chopped veal, 2 ounces wine, 2 ounces water, pepper, salt, and Italian seasoning. Cook 5 minutes on medium heat. Add remaining water and the zucchini and tomatoes. Cook on medium heat then reduce heat to low. Cook 20 minutes covered. Remove from heat and serve over linguine, or vermicelli pasta. Makes 4-6 servings.