Stewed Zucchini with Tomatoes, Oregano & Pine Nuts

Name: Stewed Zucchini with Tomatoes, Oregano & Pine Nuts
Yield: serves: 4 to 6
Ingredients: Extra virgin olive oil; 1 onion, cut into 1/4-inch dice; Kosher salt; Pinch of crushed red pepper; 2 cloves garlic, smashed and finely chopped; 1 14-ounce can San Marzano tomatoes, passed through a food mill or puréed; 2 zucchini, cut in half lengthwise and then into 1/4-inch slices on the bias; 1/2 bunch of fresh oregano, leaves finely chopped; 1/4 cup pine nuts, toasted (see page 17); 1/2 cup freshly grated Parmigiano

December 9, 2011

This dish reminds me of summertime as a kid. Growing up we had a vegetable garden and we always grew zucchini—one of those veggies that if you grow some, you get a ton. So my mom was constantly coming up with different ways to use all the zucchini we had hanging around—we had stuffed zucchini, grilled zucchini, zucchini bread, you name it. (I took more zucchini bread to my teachers at school than you can imagine!) This preparation of stewed zucchini was one my favorites. Zucchini with tomatoes and cheese . . . HELLO? What’s not to love???

Recipe notes

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