Tuesday, August 23, 2011

Let's face it ... there's only so many ways to cook zucchini.

There was a sale on zucchini last week so I picked up a few.

I wasn't exactly sure what I was going to do with it. There is always the standard zucchini bread or the humdrum vegetable medley (but I had no other vegetables to join in on such a dish). What was a girl to do? This zucchini's days were numbered. It had already been in the fridge for about a week. I did not want it to become another vegetable casualty due to my lack of preparation or just plain laziness.

Then, I stumbled upon this recipe out of an old cookbook of mine. And, like I do with most recipes, I tweaked it a bit. (I used shredded white sharp cheddar cheese because I had no mozzarella ... so yummy! I'm pretty sure you can't go wrong with any type of cheese here.)

This is absolutely delicious! In fact, I would like to make more tomorrow.

Zucchini & Onions with Mozzarella

  1. 3 tablespoons butter
  2. 3 cups zucchini, sliced
  3. 1 cup onions, sliced
  4. 1/2 teaspoon basil leaves
  5. 1/4 teaspoon oregano leaves
  6. 1 pinch salt
  7. 1/2 teaspoon fresh garlic, minced
  8. 1 medium tomatoes, cut into wedges
  9. 1 cup mozzarella cheese

  10. In 10" skillet melt butter over medium heat.
  1. Add remaining ingredients, except tomato and cheese.
  2. Continue cooking, stirring occasionally until zucchini is crispy tender.
  3. Add tomato wedges, sprinkle with cheese.
  4. Cover; let stand 2 minutes or until cheese is melted.
Easy and so good!

1 Comment:

Becky said...

There is a joke in Vermont that the only time it's necessary to lock your vehicle is during the month of August to avoid someone loading it up with all of the zucchini that seems to grow like wild up here. So I have lots of recipes. ;-) Here are a couple of my favorites. There are more where those came from if you need them.