As I’ve mentioned, I’m a big proponent for “Eating Local.” Three plus years ago, I joined a Community Supported Agriculture (CSA) with a local farm that’s 2 miles from my house. I love figuring out what to do with my shopping bag of “fresh from the farm” produce.
Zucchini is a vegetable you get a lot of throughout the Connecticut growing season. And because of its abundance, sometimes you run out of ideas to make with it.
Here’s a recipe for zucchini ratatouille – quick and easy enough for any level of cook. Don’t be scared by the word “ratatouille.” It’s just French for vegetable stew. Besides, if a humanlike rat can make it, you can too.
3 small zucchini & summer squash (combination of the two) halved lengthwise and sliced
1 medium onion halved and roughly chopped
2-3 tsp. olive oil
1 can (14.5 oz.) diced canned tomatoes, drain some of the liquid
1/2 cup chopped fresh (about 10 large leafs)
1/4 cup chopped fresh Italian parsley
Grated parmesan cheese
2 tbsp. capers, drained (option, but gives unbelievable flavor)
In a large sauté pan, heat the oil over medium heat. Add the onion, sauté until tender. Add zucchini & squash and simmer for 10 minutes. Add the diced tomatoes, capers, parsley and basil. Simmer for another 5 – 10 minutes. Sprinkle with Parmesan cheese and serve warm.
I pair it with grilled chicken breasts as a side dish. It can also be an entree when served over pasta, rice, risotto or couscous.