Sephardic Zucchini with Tomatoes and Dill

Yield:	4 Servings
Categories:	Vegetables

		Stephen Ceideburg
3	tb	Olive oil
2	md	Onions, finely chopped
1 1/2	lb	Vine-ripened tomatoes *
		Salt and freshly ground pepper
1/2	ts	Sugar
1 1/2	ts	Paprika
1/3	c	Chopped parsley
		Chopped fresh dill or:
1	tb	Dried dill
2	lb	Medium zucchini, cut in 3/4-inch rounds