Teresa Scenna’s Zucchini
By Yankee Magazine|Aug 11 2009|
Yield
6 servings
Total Time
30 minutes
Ingredients
1 onion, chopped
1 red bell pepper, chopped
2 chili peppers
2 to 3 garlic cloves, chopped
1/2 cup olive oil
6 whole fresh tomatoes, peeled
2 potatoes, peeled and sliced
2 pounds zucchini, sliced
1 teaspoon kosher or sea salt
1/2 cup fresh parsley (or 1 teaspoon dried)
1/2 cup fresh basil (or 1 teaspoon dried)
1 teaspoon oregano
Freshly ground black pepper
Garnishes: fresh parsley, fresh basil, freshly grated Parmesan cheese
Instructions
In a large sauté pan, cook onion, peppers, and garlic in oil until softened. Add tomatoes and potatoes; cook 10 minutes. Add zucchini. (If you’re using large zucchini, remove seeds and use only the dense flesh.) Add salt, herbs, and black pepper. Cover and simmer until zucchini is soft. Garnish with fresh herbs and cheese, to taste.
