Tuesday, October 14, 2008

Savory Zucchini Skillet

If your garden is still producing zucchini, or if you can get it from your local market, then here's an easy side dish that's full of robust flavor! The ingredient quantities are flexible, so adjust to your tastes -- and to the quantities you have on hand or the number of folks you want to feed. My mom (who's Cuban, like Mama T), used to make a very similar dish using her own blend of herbs and spices, many of which are also in Mama T's Tropical Island Seasoning.

3 or 4 medium zucchini squash, sliced into 1/4" rounds
1 medium onion, thinly sliced
2 or 3 garlic cloves, minced
1 bell pepper, sliced into thin rings or strips
1 can (14.5 oz ) chopped tomatoes, NOT drained
Olive oil, NOT extra-virgin
Optional: 1 fresh hot pepper (jalapeno or cayenne work well, you can de-seed if desired), minced
Optional: Splash of white wine
Mama T's Tropical Island Seasoning

Pour about 2 tablespoons of olive oil in a skillet and heat to medium or medium-high (careful not to let it smoke). Saute onion, garlic and pepper (including hot pepper, if using) until onion is translucent. Add zucchini and continue to saute until zucchini begins to soften. Add tomatoes with liquid from can, a splash of white wine, and a healthy sprinkling of Mama T's Tropical Island Seasoning, and stir to combine well. Continue to saute, allowing some of the liquid to evaporate and all the vegetables to soften and cook through. While it's cooking, give it a taste to check for balance, and add more Mama T's Tropical Island Seasoning if desired. Serve hot as a side dish, or over cooked rice as a vegetarian main dish.

Zestfully yours,

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