Ready to look and feel your best?

Sign up for simple tips to help you shape your habits for health and wellness, 2x monthly (Emails never shared)

Recipes

Mama’s Italian Zucchini

Summer Abondanza!

My mom used to make this delicious dish as frequently as our zucchini was plentiful when I was growing up. It reminds me of long summer days and lively family dinners outdoors in the warm night air.  Although she’s not actually Italian, I suspect mi mama got this simple recipe from her mama-in-law, who most definitely was.

The cook time here is much longer than I typically recommend for vegetables, but the results are melt-on-your-mouth delicious.  Sprinkled with bread crumbs or cheese, Mama’s Italian Zucchini turns kid-friendly favorite too!

Ingredients

• 4-5 cups of zucchini, sliced into ¼ – ½” rounds
• ½ red or yellow onion, sliced
• 1 tablespoon olive oil
• 2 cloves of crushed, or 1 tsp. powdered garlic
• ½ – 1 tsp. salt (to taste)
• 1 8 oz. (BPA-free) can of diced tomatoes
• A handful of fresh basil leaves, chopped OR 1 tablespoon pesto sauce
• Ground black pepper to taste

Garnish with:  ground black pepper, seasoned bread crumbs or grated parmesan cheese

Add the first 5 ingredients to a large saucepan (with cover) and lightly sauté for 5-7 minutes, until onions begin to soften.   Stir in tomatoes and bring the mixture to a simmer over medium high heat.  Cover and cook at a low simmer (you’ll probably have to lower the heat) for 20-30 minutes, until veggies become soft and almost translucent.  Add the basil during the last 5-10 minutes of cooking.

Serve warm, garnished with bread crumbs or grated parmesan cheese.