ItalianZucchini is a recipe that Gram cooked often but we never had a solid recipe for it until we got Ceil Dyer's Wok Cookery.
Gram took what she had left in the refrigerator and put them together. Sometimes it resembled Jumbat (that is what she called it).
We took the recipe and changed a couple of the vegetable types because we like fewer seeds and a firmer vegetable so that it did not get as soft.
With this recipe, if you let it get very soft, it is still good to eat, but you may as well put it in a side dish and use a spoon.
This recipe takes the best of summer and lets you enjoy an easy to prepare dish.
This can be considered a low-fat dish and if you omit the cheese.
When picking from the garden, try to select the young fruit that is about an inch to an inch and a half in diameter and about six inches long.
The fruit must be long and firm.
Zucchini, when left to grow large end up having a large bulb on one end. This size is not the size you want to use in this recipe.
When in the market, try and do the same. Getting the fruit with the least bulb end is best. Long and straight will mean the size of the seeds will be small. The least amount of seeds is what you want.
Clean and coarsely chop the zucchini and onion.
Heat olive oil in your pan. Add onion and zucchini. Saute for about a minute or two.
Add tomatoes, herbs, salt and pepper.
Bring to a boil then cover and steam for about 4 to 5 minutes or until the Italian zucchini is slightly crisp.
Stir in cheese and fry for about 30 seconds.
Let us know what you think!
This ItalianZucchini recipe is perfect for cooking with a Wok as in Ceil Dyer's Wok Cookery.
You can also bake this dish @350 for about 30 mins. Check often so the cheese does not burn.