by Francesca Patterson
Sometimes simplicity is superior. Zucchini, one of the summer’s most bountiful yields, has so much to offer on its own. With just a few complementary flavors, it can be turned into a savory and wholesome dish. My mom learned how to make this while she was living in Italy. She has continued to make this recipe for years and it has always been a smash at our dinner parties. Almost every single ingredient in this pot is fresh from the market. Their flavors are so crisp and refreshing that they speak for themselves and need very little seasoning if at all. The zucchini and tomato reduce and create a light stew that is still hearty and can be very versatile. It can be served as is, being an excellent side dish for any entree. This can also be used as a healthy and flavorful sauce for pasta. I used mine as a kind of bruschetta, pairing the medley with thick, toasted slices of sourdough baguette.
- 2-3 Zucchini (cut into 1-inch pieces)
- 1 Large Onion (thinly sliced)
- 1 Tomato (cut into small pieces)
- 6 Leaves of fresh basil
- Olive oil
- Salt and pepper (to taste)
- Feta cheese (optional)
- Prep the vegetables and set aside. Coat the bottom of a large pot with enough olive oil to create a thin layer.
- Add the sliced onions first. Allow them to cook until they begin to turn translucent. Then, add in the zucchini, tomato, basil, and salt (to taste). Cover the pot and allow to cook for 15 minutes, or until the vegetables have released liquids and become tender.
- Serve warm with feta cheese if desired. (Allow a couple of minutes for zucchini to cool before eating, as it retains water and stays hot for longer than most vegetables).