They’re prolific, they’re huge, and most people groan when the subject is brought up. But, my love of zucchini comes from my Nonna Anna. There are good memories from helping her pick fresh vegetables and herbs in her backyard garden. You can believe it that nothing went to waste with eight kids in the family, including the zucchini. Nonna made several recipes with zucchini, but the one I remember most, maybe my favorite, was her zucchini and tomato bake. Warm and cheesy with onions and garlic, it was a versatile side dish to serve with any meat or fish entree. I took elements from her baked dish and made my own take on it, below. Instead of baking, I made a quick stir-fry of the ingredients for a side dish, then the next night, paired it with pasta and leftover red sauce for a nice vegetably pasta main course. Watch for more zucchini ideas to come!
Zucchini & Tomato Stir-Fry
ZUCCHINI & TOMATO STIR FRY
1 Tbsp. butter
1 Tbsp. olive oil
1/2 onion, chopped
1 clove garlic, minced
2 cups cubed zucchini
1 1/2 tsp Italian seasoning
1 cup grape tomatoes, quartered
salt and pepper to taste
1 lemon zested, plus juice
1/4 cup grated Parmesan, plus more for topping
1. Melt butter and olive oil in saute pan over medium-low heat. Add onion and sweat until soft, about 4 minutes. Add the garlic and cook 1 minute longer.
2. Raise heat to medium-high and add zucchini and Italian seasoning. Stir in pan for 4-5 minutes until just softened. Add tomatoes, salt and pepper, and Parmesan. Stir in pan 1-2 minutes longer until tomatoes just soften. Add lemon zest and juice. Stir to combine. Place in serving bowl and top with additional grated Parmesan.
Zucchini & Tomato Pasta
ZUCCHINI & TOMATO PASTA
6-8 oz linguine
1 cup leftover Zucchini & Tomato Stir-Fry recipe, above
1 cup marinara sauce
( optional: 1/4 cup heavy cream or half & half)
1. Cook linguine according to package directions, drain and rinse. Return to pan.
2. Add 1 cup Zucchini & Tomato pasta recipe with 1 cup marinara sauce. Stir and heat through. Top with grated Parmesan. Note: add the optional 1/4 cup heavy cream or half & half to the pan with the marinara sauce to make a parma rosso sauce.