Years ago I was friends with a woman who made me this incredible Italian seasoned tomato and zucchini dish. For a while I found I could get something reasonably close in a can from Del Monte. Now I don’t see that anymore at the store. Do you have a recipe for really good Italian seasoned tomatoes and zucchini? I’m hungry for that again.
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I don't know any recipe like that, but how about your favorite jarred marinara sauce and add some diced zukes? Just simmer un til the zukes are cooked the way ya like 'em.
Or maybe this:
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My mind immediately went to grilling and chilling the zucchini and then tossing with diced tomatoes or topping sliced tomatoes. Garnish with fresh herbs.Comment
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There’s not much to it. I sauté zucchini, tomatoes, onions, and garlic, in olive oil, and season with oregano. You could also use dried Italian seasoning, or dried herbes de provence, fines herbes, etc., or fresh basil, parsley, whatever. We actually have that often, because I can make it on the griddle half with tomatoes and onion, half without.
You can also add bell peppers and mushrooms, assuming you like those.Comment
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Something like this?
Zucchini with Tomato and Basil
For 6 servings
1½ pounds fresh zucchini
½ cup onion sliced thin
¼ cup extra virgin olive oil
1½ teaspoons garlic chopped coarse
2 tablespoons chopped parsley
⅔ cup canned imported Italian plum tomatoes, chopped coarse, with their juice
Salt
Black pepper, ground fresh from the mill
6 or more fresh basil leaves
1. Soak and clean the zucchini as directed down below, trimming away both ends, and cut them into disks a little less than ½ inch thick.
2. Preheat oven to 350°.
3. Choose a flameproof oven-to-table pan, preferably enameled cast-iron ware, put in the onion and oil, and turn on the heat to medium. Cook and stir the onion until it becomes colored a light gold, then add the garlic. When the garlic becomes colored a very pale gold, add the parsley, stirring it quickly once or twice, then put in the tomatoes with their juice. Cook at a steady, gentle simmer until the oil floats free of the tomatoes, about 20 minutes.
4. Add the sliced zucchini, salt, and pepper, and turn the zucchini over once or twice to coat well. Cook for 5 minutes on top of the stove, then transfer the pan to the uppermost rack of the preheated oven. Cook until the liquid shed by the zucchini dries out, and the zucchini rounds are tender. Ahead-of-time note The dish may be completed up to this point several hours in advance on the day you are going to serve it. Do not refrigerate. Reheat in a hot oven before proceeding with the next step.
5. Take the pan out of the oven. Wash the basil in cold water, tear the leaves into one or two pieces by hand, distribute them over the zucchini, and bring to the table.
How to clean the zucchini:
The thin zucchini skin is easily penetrated by soil, which is hard to detect until you are eating. Although zucchini is occasionally fairly free of grit, the prudent course is to assume there is soil embedded in the skin and proceed to loosen it and remove it as described below.
• Soak in a large bowl or a basin filled with cold water for at least 20 minutes.
• Rinse the zucchini thoroughly under cold running water, rubbing briskly with your hands or a rough cloth to remove any grit still embedded in the skin.
• Trim away both ends and cut the zucchini as the recipe requires. When zucchini is to be boiled, omit this step, and leave the ends on.
Recipe from this cookbook:
Last edited by MBMorgan; July 10, 2025, 09:56 PM.Comment
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