Here’s a simple, classic way to use some of your garden zucchini, tomatoes, and peppers.
Garden-in-a-Pan
2 pounds zucchini, cubed
Salt
1 medium onion, thinly sliced
2 Tablespoons olive oil
4 tomatoes, peeled, seeded, and quartered
1 green bell pepper, finely chopped
1 clove garlic, minced
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 Tablespoons chopped flat leaf parsley
1/4 cup freshly grated Parmesan cheese
1. Toss the cubed zucchini with a little salt and place in a colander to drain while preparing other ingredients.
2. In a large skillet, saute onion in olive oil until golden. Add tomatoes, green pepper, and garlic. Season with salt and pepper, and simmer over low heat for 15 minutes.
3. Add zucchini, cover, and simmer until tender, about 3-5 minutes. Before serving, sprinkle with chopped parsley and Parmesan. Serves 6.
I think that will be a nice side dish for our Sunday roasted chicken. I picked all the garden ingredients this morning. I finally have some zucchini!
We must be on the same wavelength today because we are also having roasted chicken with this recipe tonight! I am just adding some cornbread.
Wish I’d thought of cornbread. I’m taking the lazy way out today. I just mixed up some honey wheat bread with flax seeds and put it in the bread machine.