blogging partner is perfect for the bumper crop of zucchini you’re likely about to encounter (either at the farmer’s market or from your own backyard!) Elizabeth says, “My mom used to make this delicious dish as frequently as our zucchini was plentiful when I was growing up. It reminds me of long summer days and lively family dinners outdoors in the warm night air. Although she’s not actually Italian, I suspect she got this simple recipe from her mama-in-law, who most definitely was. The cook time here is much longer than I typically recommend for vegetables, but the results are melt-on-your-mouth delicious. A kid-favorite too!” Ingredients
4-5 cups of zucchini, sliced into ¼ - ½” rounds½ red or yellow onion, sliced1 tablespoon olive oil2 cloves of crushed, or 1 tsp. powdered garlic½ - 1 tsp. salt (to taste)1 8 oz. (BPA-free) can of diced tomatoesA handful of fresh basil leaves, chopped OR 1 tablespoon pesto sauceGround black pepper to tasteGarnish with: ground black pepper, seasoned bread crumbs or grated parmesan cheese
What to do:
Add the first 5 ingredients to a large saucepan (with cover) and lightly sauté for 5-7 minutes, until onions begin to soften.Stir in tomatoes and bring the mixture to a simmer over medium high heat.Cover and cook at a low simmer (you’ll probably have to lower the heat) for 20-30 minutes, until veggies become soft and almost translucent.Add the basil during the last 5-10 minutes of cooking.Serve warm, garnished with bread crumbs or grated parmesan cheese.
