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.
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