Zucchini and Tomatoes--a winter dish

By Kathryn Washburn Breighner


It really is not much fun to come up with exciting vegetable dishes in January compared to July when I can walk outside and plan my dinner around what is ready to pick. Sigh. But January it is and creativity still needs to take place.

I had two zucchini in the fridge from a recent market visit. So I came up with a dish that is a bit like a Creole vegetable dish only I used Italian herbs. It turned out great!

I used what I had, my mantra. A couple of fresh zucchini, onion, garlic, green pepper with a quart of canned tomatoes (mine, of course) and fresh basil and dried oregano. I simmered it until it was thick. There are leftovers which would be great on pizza, pasta or rice.

2 med zucchini, sliced in 1/2" slices
1 med onion, diced
2 garlic cloves, minced
1 green pepper, chopped
2 T olive oil
32 oz canned tomatoes
2 T fresh basil (from my AeroGarden)
1 t oregano
salt and pepper

Saute the onion in olive oil until they begin to shimmer with color. Add the green pepper, garlic, and zucchini and cook for another 2-3 minutes until the vegetables begin to soften.

Add the tomatoes, undrained, and spices. Bring to a slow boil then turn to low heat and simmer, stirring occasionally for 15-20 minutes until the mixture is thick. Enjoy!