This is a childhood favorite of mine. I was never one of those children who hated zucchini. Serve it to me fried, boiled, or stewed and I would gobble it up. Mmm.
I know it’s hot out. I know you don’t feel like turning the stove on for two hours. But I think you won’t be disappointed if you just dive in and do it.
The zucchini are somehow transformed in those juicy tomatoes. Even though they are cooked for a while, they don’t turn to mush. They are just soft and silky smooth. And the fresh herbs elevate this dish to delectable heights.
Please use fresh herbs.
Stewed Zucchini and Tomatoes
Recipe from my mom
1 onion, chopped
2 zucchini or other summer squash, about 8 inches long each, sliced 1/4 inch thick
1 T olive oil
1/2 t salt (1 t if using fresh tomatoes)
2 cloves garlic, minced
2 cups diced tomatoes, canned or fresh (peel if using fresh)
6 large basil leaves, chopped
1 sprig oregano, leaves removed and chopped
In a covered pot, sweat the zucchini and onions in the oil with the salt over very low heat for about 45 minutes or until fairly soft. Add the garlic and cook another few minutes. Add the tomatoes and bring to a boil. Summer until thick, another hour or so. Stir in the herbs just before serving.
Serve piping hot with sweet corn on the cob or let it cool to room temp and eat it like a summer stew. Yum.
Yield: about 4 cups.