sauteed and simmered zucchini


It’s the end of September already, and I will confess, I am sick of zucchini, there I said it!  As much as I can’t wait for that first flower blossom to show up in May, I am now at the point where I’m saying, “really, another freakin’ zucchini!”

But just as I was raised on, what my Mother referred to as “Italian Peasant” food, I can’t waste anything, that would be a sin!

So this past weekend I picked a few of those relentless courgettes (that’s a fancy name for zucchini, impressive huh?), and sautéed and simmered them into a simple peasant dish that has a couple of different applications.


I peeled and diced the zucchini (don’t forget to save the peels for the compost bin), leaving out the majority of the seeds, added them to a stock pot with about ¼ cup olive oil and sautéed.  In the meantime I diced up some onions and added that to the pot and let them sauté and sweat it out in the pot.


Meanwhile, I diced up some fresh plum tomatoes and when the zucchini/onion mixture was soft and a bit golden, I added the tomatoes , a handful of basil and a good sprinkling of salt and pepper.  I let this bubble up a bit on medium high and then lowered the heat and let it simmer for about 20 minutes.


You’re left with a nice fragrant mixture with a flavorful sauce to go with it.  At this point I packaged it up in freezer bags, labeled and dated it, and stowed it in my freezer where I wouldn’t have to look at it until the winter.


Here’s what it’s good for…’

  • As is, it is a fine side dish – add some oregano and garlic to pump up the flavor.
  • It makes a nice addition to a minestrone soup
  • It also goes nice in bean soups that I like to make in the winter, I make small freezer bags just for this purpose
  • It’s a good vegetarian pasta sauce
  • Add it to winter stews to brighten them up

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