17 October, 2016

The Last of This Season’s Vegetables

The Last of This Season’s Vegetables
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Thank goodness I have friends who have an overabundance of zucchini from their summer gardens. I’m probably the only dedicated home gardener that can’t seem to grow it in Oregon. So I rely on friends to share their surplus. Most have pulled their summer vegetable plants now that it’s mid-October and found a zucchini or two hiding in the vines. As the recipient of a few, here’s what I cooked up along with the last few of my tomatoes and pepper. A quick side dish.

Zucchini Side Dish
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  1. • 1 large zucchini sliced or chopped
  2. • 4-5 small to medium sized garden tomatoes • sliced or chopped
  3. • 1/2 onion chopped
  4. • 1-2 cloves of garlic minced
  5. • Optional: 1 small pepper or sprinkle of pepper flakes if you like your food kicked up a notch
  6. • Seasonings (I used a fresh sprig or two of oregano & thyme)
  7. • olive oil
  8. • Salt & pepper to taste
  1. Sauté onions in olive oil for a few minutes. Add zucchini, tomatoes, pepper, garlic, and seasonings.
  2. Cook until vegetables are tender or crisp if you prefer.
  3. Top with shaved or grated parmesan cheese.
Christina's Food And Travel http://christinasfoodandtravel.com/

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