Sautéed Zucchini and Tomatoes
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Ingredients
- 3 garlic cloves
- Salt, to taste
- 3 to 5 Tbs. extra-virgin olive oil
- 3 yellow onions, sliced lengthwise
- 1 1⁄2 lb. zucchini, trimmed and cut into 1⁄2-inch chunks
- 1⁄2 yellow bell pepper, seeded and diced
- 1⁄2 red bell pepper, seeded and diced
- 1 1⁄2 lb. ripe tomatoes, seeded and diced
- 2 Tbs. tomato paste, plus more as needed
- About 1⁄4 tsp. minced fresh thyme
- 1 Tbs. chopped fresh flat-leaf parsley
Directions
In a mortar using a pestle, crush the garlic with a large pinch of salt until a paste forms. Set aside.In a large fry pan over medium-high heat, warm the olive oil. Add the onions and sauté until softened, 6 to 7 minutes. Add the zucchini and bell peppers and cook, stirring, until the zucchini begin to soften, 5 to 8 minutes.
Add half of the garlic paste, the tomatoes, the 2 Tbs. tomato paste and thyme and stir well. Reduce the heat to low, cover and cook,stirring occasionally, until the zucchini and onions are very tender, 20 to 25 minutes. If the mixture is too thick, add a little water; if it is too thin, add 1 Tbs. tomato paste and cook, uncovered, for a few minutes longer to evaporate the excess liquid.
Stir in the remaining garlic paste and the parsley. Serve hot or at room temperature. Serves 4 to 6.
Rated 5 out of
5
by
Tramy from
Surprisingly good
Made this yesterday morning to have for dinner last night. I let it sit for the day to blend the flavors and I think that was key. I think it needs a bit of crushed red pepper to give it some zip. We topped it w parm and ate it w a baguette but it would be great w pasta too. This will be my go to recipe to use up all that zucchini that magically appears every summer.
Date published: 2014-09-09
Rated 5 out of
5
by
Anonymous from
Fantastic Way to Get in Those Veggies!
This was a side dish for us last night. It was a wonderful complement to the pan-fried garlic-and-oregano chicken and my only regret is that there were no leftovers! I think we may add a few olives next time just to add variety, but this is amazing as is!
Date published: 2012-12-06