Zucchini Pomodoro Cooking in a PotIngredients to make your zucchini as a side dish for four guests:

  • 4 small zucchini (1-2” round by approximately 6-8” long) sliced in rounds about ½” thick, or 2 medium sized squash sliced in rounds, then cut rounds in half
  • 2 tablespoon of olive oil
  • 3/4 cup diced white onion – more to taste if you like onions
  • 8 oz. diced fresh plum tomatoes – if fresh are not available, check the cupboard and use canned plum tomatoes (Angela Mia is the brand of choice in Mrs. P.’s kitchen) crush them by hand before adding all with the juice to the pot
  • 2-3 sprigs of chopped fresh basil and fresh parsley (or enough to satisfy your taste)
  • Sea or Kosher Salt and ground black pepper to taste

Instructions:

  1. Start by heating the olive oil in your selected pot – do not over heat and allow it to smoke.  This reduced the health benefits from its antioxidants and monounsaturated fatty acids.
  2. When the oil is hot, add the onions and sauté until they turn clear
  3. Next add the zucchini, tomatoes, herbs and seasoning
  4. Mix gently and allow to simmer – the mixture will begin to reduce and create a modest amount of broth (making perfect sauce for over pasta)
  5. Your Zucchini Pomodoro is finished when the mixture is heated through and the vegetable is soft, but still intact – a little after al dente, and way before mushy.
  6. Alternative for a Pomodoro Main Dish:  Serve atop a grilled chicken breast or next to a filet of baked fish (Haddock or Cod are excellent choices).  To enhance the savory flavor of the Pomodoro Sauce – especially when serving with fish – add a few capers to the mix.

Buon Appetito!

Notes from Mrs. P.:

Zucchini Pomodoro is vegan-friendly; however, I prefer to add a healthy dose of freshly grated Pecorino Romano when serving my guests – it’s still a vegetarian meal and it makes a healthy complement for a nice Brown Rice or Spelt (also known as dinkel wheat) pasta.