This is one of those great summer dishes that I would like to share. My mother made this dish a lot in the summer while growing up and it's one of the few vegtables dishes that Mark actually loves. I'm not really sure how it's spelled, so I spelled it like it's sounds.
It's great to make when the bounty of tomatoes, zucchini and squashes are at their peak. It's definitly versatile allowing for many variations. It's an excellent side dish. It goes great over rice and with pasta.
Get the frying pan going over med-high heat. Add 2-4 tablespoons of your favorite oil. Start with the onions, then zucchini/squash and finally the tomatoes. As you cut them, put them directly into the hot frying pan and let them start cooking in the oil. After vegetables are done, chop up herbs to your liking and add to vegetables reserving some for the end. Add salt and pepper to your taste cover and stir every 15 minutes or so. Keep it covered, allowing some steam to escape, but let it retain some of it's juices, especially when serving it over rice. After about 40 minutes or until veggies are cooked, remove from heat and sprinkle with cheese reserving about tablespoons. Mix gently and top off with reserve cheese. The basic recipe consists of:
1 med Zucchini sliced into 1" pieces
1 med Yellow Squash
- sliced into 1" pieces
1 med-large onion cut in 1/2
- cut into 1/2" verticle slices
3 cups of tomatoes
4 tbsp Fresh Basil chopped
3 tbsp Fresh Italian Parsley chopped
1 tbsp italian seasoning (dried)
1 cup of grated cheese, parm. reggiano, locatelli, etc all work well.
Use any combination of herbs you want. I found that the dried Italian Seasoning works well when used with fresh herbs.
The day I made this, I used 2 green squash (in picture above) and 2 yellow squash, one very large "sweet" onion and about 3/12/ cups of tomatoes. It also refrigerates very well and never tried freezing it. For it's simplicity, you gain something that is very healthy and tasteful. I like to serve it with a my egg & cheese pasta, but that's for another time.