When Peter made it a point today to say “Honey, I really hope you make that again” I knew this recipe was Jersey Bites ready. I’ve never been much of a zucchini fan, but I have to admit there is no denying the versatility of the summer squash. This time of year, you can’t get two feet out of the garden without tripping over new recipes for zucchini breads, muffins, fritters, salads even pizza crust and risotto. Well, here’s another to add to the recipe box. Nothing fancy, but very tasty.
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/4 cup yellow onion, chopped
1 teaspoon fresh oregano, chopped
2 cloves garlic, minced
4 cups of zucchini (both yellow and green) sliced in 1/2″ pieces
1 large Jersey Tomato, seeded and cut into 1 inch cubes
1 small can of sliced black olives
1 cup finely grated sharp provolone
1/4 cup grated Parmesan
Salt and Pepper to taste
In a large skillet, heat oil and butter until melted. Add onion and saute until translucent. Add oregano and garlic and saute for 2 minutes being careful not to brown garlic. Add zucchini salt and pepper, cover and cook for 15 minutes or until tender. Stir in tomato and olives and cook for 3 – 4 minutes. Stir in cheeses and serve. Serves 4 as a side and you’ll have leftovers.
I served this with Salmon and a brown rice pilaf, but this would be great with almost anything. Add sausage or shrimp and make it a meal.
Do you have a favorite zucchini recipe you’d like to share? We are always looking for great new ways to dish up Jersey’s finest. Submit yours to firstname.lastname@example.org subject line: recipe.
Deborah Smith is the Founder and Executive Editor of JerseyBites.com. Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. If you can’t find her at her computer writing about food, she’s in the kitchen cooking it. And, if she’s not there, check back in the garden.