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Mama’s Italian Zucchini

BY ELIZABETH BORELLI

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.

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