This dish reminds me of summertime as a kid. Growing up we had a vegetable garden and we always grew zucchini—one of those veggies that if you grow some, you get a ton. So my mom was constantly coming up with different ways to use all the zucchini we had hanging around—we had stuffed zucchini, grilled zucchini, zucchini bread, you name it. (I took more zucchini bread to my teachers at school than you can imagine!) This preparation of stewed zucchini was one my favorites. Zucchini with tomatoes and cheese . . . HELLO? What’s not to love???
Recipe information
Yield
serves: 4 to 6
Ingredients
Preparation
Step 1
Coat a large, straight-sided sauté pan with olive oil, toss in the onion, and bring to medium-high heat. Season with salt and the red pepper and cook until the onion is soft and aromatic, 8 to 10 minutes.
Step 2
Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
Step 3
Add the tomatoes and 1 cup water, taste, and season with salt. Bring to a boil (BTB), then reduce to a simmer (RTS) and cook for 15 minutes or until the mixture has reduced by about half.
Step 4
Stir in the zucchini, cover, and cook for another 15 minutes or until it is soft and pliable.
Step 5
Remove the lid and toss in the oregano and pine nuts. Cook for another 5 to 10 minutes or until the excess liquid has evaporated and the zucchini is hanging out in a thick tomato sauce.
Step 6
Stir in the Parm, taste, and adjust the seasoning if needed. Serve hot or at room temp.
ANNE ALTERNATE
Step 7
String beans, Romano beans, or broccoli can be substituted for the zucchini.
