What do you collect? When I was in middle school, I’d begun a serious collection of horse figurines, equestrian gear, and books about horses (whether Misty of Chincoteague, National Velvet, or practical guides to running a stable). Now I collect mostly books and recipes. Since I love to cultivate a vegetable garden, I make sure a large portion of those recipes include zucchini.
Zucchini recipes fall into two categories. First, there’s the recipes that highlight zucchini, for the first few weeks when zucchini first appears and you’re still savoring it. Second, there’s the recipes that camouflage zucchini, for the rest of the summer when your garden keeps producing more zucchini than you know what to do with!
This recipe falls into the first category. Zucchini takes a starring role–so be sure to make this soon! Blending the simple flavors of zucchini, onions, tomatoes and herbs, this makes a subtle side dish. Or, serve it over whole wheat pasta with a few pan-grilled chicken tenders for a complete meal.
Need recipes for that second “please help me hide zucchini” category? Check out this zucchini recipe round-up from our friends at Weaver’s Orchard, with ideas for savory meals and sweet zucchini desserts.
- 4 Medium Zucchini
- 2 Tbsp. Olive Oil
- 2 Cloves Minced Garlic
- 1 tsp. Red Pepper Flakes
- ¼ C. Sliced Scallions
- 2 Tbsp. White Wine
- 1½ C. Fresh Tomato Sauce, such as Vesper Bros.
- 1 C. Cherry/Grape Tomatoes, quartered
- ¼ C. chopped fresh Parsley and Basil
- Freshly Grated Parmesan
- Cut both ends off of each zucchini
- Use a mandolin to slice the zucchini lengthwise into very thin strips (.75mm is good), separating the slices when done
- Warm the olive oil in a large skillet over high heat
- Add the garlic, red pepper flakes and scallions, cook until fragrant, about 1 minute
- Add the zucchini and toss until wilted, about 4 minutes
- Add white wine and bring to a boil.
- Add the tomato sauce and bring to a simmer while tossing zucchini to coat
- Add cherry tomatoes and remove from heat
- Add herbs and toss again
- Season with salt and pepper to taste
- Sprinkle each serving liberally with grated cheese