Recipe: Fast and Easy Zucchini Italiano

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.

INGREDIENTS

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

DIRECTIONS

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 info@jerseybites.com  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.

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Author:Deborah Smith, Executive Editor

Deborah Smith is the Founder and Publisher of JerseyBites.com, a collaborative website focused on food news in New Jersey.

One Response to “Recipe: Fast and Easy Zucchini Italiano”

  1. Paul Anderson
    July 29, 2010 at 3:18 pm #

    Great Zucchini recipe

    Brown 1 small red onion and 1 Tube of Jones frozen sausage.

    4 cups cubed zucchini

    5 skinned seeded and chopped Roma tomatoes.

    Mix all together and back in a casserole dish. For 30 min at 375.

    Take out and top with buttered bread crumbs and bake for 5 more min. Serve over rice.

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