Zucchini with Tomatoes
Region: Italy
Category: Vegetables
Season: Summer
Difficulty: Easy and Quick

At the end of summer one's zucchini crop can become overwhelming and one can see baskets of free zucchini being given away. Zucchini recipes come out and this quick recipe for zucchini is delicious at room temperature or with Sausage, Mushroom, and Artichokes (see below).  I usually leftovers as an antipasto.

[photo: Clifford A. Wright]

Yield: Makes 2 to 3 servings
Preparation Time: 25 minutes

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 garlic cloves, finely chopped

2 zucchini, peeled and thinly sliced

1 plum tomato, chopped

Salt and freshly ground black pepper to taste

1 tablespoon finely chopped fresh basil leaves

1. In a large sauté pan, heat the olive oil over medium-high heat, then cook, stirring frequently, the onions and garlic until translucent, about 5 minutes.

2. Add the zucchini, tomatoes, salt, pepper, and basil, reduce the heat to medium, then cook, turning occasionally, until the zucchini is tender, 0 to 15 minutes.  Serve hot or warm.

Variation:  Cook 4 medium zucchini, sliced lengthwise, in a preheated cast iron skillet with a little olive oil until crispy golden brown.  Remove, cut into thirds and set aside.  Add 1 large tomato, sliced, and 1 finely chopped garlic to the skillet and cook 30 seconds.  Remove to add to the zucchini and toss with 1 tablespoon chopped fresh oregano and 1 tablespoon chopped fresh mint and season with salt.

Note: 

Posted: 01/04/2007

Referenced Recipes:

Sausage, Mushroom, and Artichoke