Zucchini With Onion and Tomato |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a basic recipe for zucchini. Zucchini, because it is so abundant in summer, produces lots of recipes for how to get rid of it . This one is for enjoying it for its own sake. The amounts for each ingredient are very flexible. Use your own judgement. It's hard to go wrong. Gardeners can avoid a glut of zucchini by harvesting it at its best, about the time the blossom drops from the fruit. Ingredients:
3 tablespoons olive oil |
4 small zucchini |
1/2 medium onion |
1 medium tomato |
fresh basil or dried basil, to taste |
1/4 teaspoon crushed red pepper flakes, to taste |
salt |
parmesan cheese |
Directions:
1. Cut the zucchini in bite size pieces.
2. Chop the onion.
3. Dice the tomato.
4. Heat the olive oil in a heavy skillet.
5. Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
6. Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
7. Serve with grated parmesan cheese.
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