Cast iron skillet Three avg size zucchinis, sliced into circles about 1/4 inch thick. 1/3 cup good quality olive oil. 1/2 medium onion sliced as fine as you like lots of paprika 1/4 cup parsley, chopped fine
Five or six tomatoes bought from a farmers market or grown yourself so that they taste top notch. Cut into pieces that would be about 1.5 inches square were it possible to cut mostly spherical tomatoes into squares. Fry all but the parsley & tomatoes until the zucchini is translucent and beginning to brown here and there. Throw in parsley for two minutes. Throw in tomatoes for 90 seconds. During the time the tomatoes are in there, stir with some vigor to evenly heat things up.
This is kind of like the zucchini for spaghetti I've been eating too often, but different. Gonna have to try it. Zucchini crust pizza from the Moosewood cookbook worked well to use up a lot...
Cleanthes Zucchini dish:
ReplyDeleteCast iron skillet
Three avg size zucchinis, sliced into circles about 1/4 inch thick.
1/3 cup good quality olive oil.
1/2 medium onion sliced as fine as you like
lots of paprika
1/4 cup parsley, chopped fine
Five or six tomatoes bought from a farmers market or grown yourself so that they taste top notch. Cut into pieces that would be about 1.5 inches square were it possible to cut mostly spherical tomatoes into squares.
Fry all but the parsley & tomatoes until the zucchini is translucent and beginning to brown here and there. Throw in parsley for two minutes. Throw in tomatoes for 90 seconds. During the time the tomatoes are in there, stir with some vigor to evenly heat things up.
Serve with parmesan cheese.
This is kind of like the zucchini for spaghetti I've been eating too often, but different. Gonna have to try it. Zucchini crust pizza from the Moosewood cookbook worked well to use up a lot...
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