All content copyright Katrina Hall 2008 through 2018

Monday, August 22, 2011

fresh zucchini provencal

Fresh Zucchini Provencal

If you think this dish looks familiar, perhaps you remember my Not-Julia's-Ratatouille . Same wonderful summer flavors, but without the eggplant ( which I'm sure makes many people very happy).

Fragrant with fresh basil and oregano, chunks of onions, peppers, and zucchini, plum tomatoes ( canned – since I only have a few cherry tomatoes here), and fresh hard neck garlic from the farmers' market, it's a great side or delicious on its own. Cook it up in a half an hour and enjoy some of the last bounty of summer.

To make:

3 cloves fresh peeled garlic, minced or sliced

3 T. olive oil

1 medium-large fresh zucchini

1 medium yellow onion

1 cup of canned plum tomatoes, cut up ( I only buy whole canned tomatoes, then run a knife through them while they're still in the can)

1 medium green pepper, cut into chunky strips

1 T. fresh oregano, or 1 t. dried

1 T. fresh basil, slivered, or 1 t. + dried

pinch of thyme

kosher salt and pepper

Pour the olive oil into the saucepan, then add the garlic and cook for a few minutes. Add all the other ingredients, and cook on medium low, stirring every once in a while, until the vegetables are tender, but not overcooked. Taste and add more salt or pepper as needed.

This can be spooned over pasta, or served on a platter, or in individual ramekins or dishes. It can be served warm, chilled, or at room temperature - a very forgiving recipe!


Not-Julia's ratatouille recipe is here.


Marianne said...

Lovely, Katrina! Wish I had the ingredients right this minute so I could put it together for our dinner tonight.

katrina said...

Thanks, Marianne! One of my favorite super-quicky but tasty favorites, and very handy right now with all that zucchini around!