What do Contrarian's and Zucchini Lovers have in Common?

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When you picture Zucchini, most of us see a large green vegetable that contains a lot of seeds and that has a pungent flavor.

There is a lot to be said about Zuccs and recipes surrounding the vegetable, and over the years, we have kept to a basic sauce pan recipe, however, this recipe really makes the flavor more subtle, and enjoyable. The other vegetables used in it blend and compliment yet you can taste their own flavors when cooked.

Picking the right Zucc.

Most markets try to provide a vegetable size consistent enough. However, when making the selection, try to find the most firm to the touch vegetable that is no larger than 1 to 2 inches in diameter (these have fewer, smaller seeds). No bulbus end!

Now, you will get a lot of stares from other shoppers when rifling through the selection, but I always take two of the plastic bags and put my hands in them to fend off those dirty looks.

Preparation

It really does not matter whether you slice the zucchini diagonally or at ninety degrees, but what does matter is that the slice should be thick enough say, 3/8 inch to 1/2 inch to stay somewhat together. But, don't worry about that, as the water in the plant tends to liquify when cooked which makes it soft, thus breaking apart.

One other point.... DO NOT ADD WATER! Hmmm... did I say one other point? Well, not so. DO NOT ADD ANY OIL EITHER! There is enough liquid in the vegetables to soften them, and adding oil will only dminish the flavors that are being combined.

And do not worry if you flip the vegetable and see burnt spots. This helps to keep the vegetable together.

So, with that said, this recipe is a keeper that will turn Zucchini haters into Zucchini lovers and, help keep you on your Diet!!

Let us know what you think!

• 5 or 6 Small Zuccs, sliced (Remember, thinner is better, but that depends on the selection you have in your area.)
• 1 medium Sweet Spanish Onion, diced (Great flavor)
• 2 Plum Tomatoes, diced (Plum Tomatoes have tighter flesh.)
• 1 Tsp garlic, minced (Powered will work too if you are just looking for flavor and no added content)
• 1 Tsp Black pepper (Cracked is ok, but fine ground is perfect. Do not add more than a teaspoon otherwise it will dominate the tastes.)
• 5 Oz Mozzarella cheese, grated
• 3 Oz Pecorino, grated cheese (Optional, but Wow!)

Lightly cook zucc in large skillet (dry no oil) on medium high heat.

Add onion and brown lightly.

Add tomato, garlic and pepper. Simmer 10 minutes on low heat with lid on pan.

Pour into large baking dish. Bake at 350 degrees for 10 minutes.

Top with cheese and bake 10 minutes more.

Serve hot from oven.

Tips

When you use a lid on the pan while cooking, the moisture from the vegetables will soften them so let the bulk of it escape.

If you like a little salt, add 3 oz of Pecorino Cheese, grated.

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