I do not grow zucchini because my raised bed garden just doesn’t have enough real estate. Given that, how is it that I always seem to have a zucchini or two (or three!) hanging around the house? Generous friends, that’s how. You know who you are, you zucchini pushers!
Zucchini has a mild taste that lends itself to breads and of course everyone’s current favorite – zoodles (noodles made from spiralized zucchini). I was looking for a simple recipe to use up my gifted squash plus the other summer vegetables I had on hand and came across one from Catherine Katz and her website Cuisinicity. Although the recipe is originally for an eggplant dish, I substituted zucchini for some of the eggplant. You can see the original recipe here. Here is mine:
Zucchini and Eggplant Fricassee
- 1 sweet onion, thickly sliced
- 2 Tablespoons extra virgin olive oil
- 1 large zucchini
- 1 large eggplant
- 1 large ripe tomato, cut into wedges
- ¾ tsp salt
- 1 tsp dry thyme (or fresh thyme to taste)
- 1/2 tsp dry rosemary or rosemary blend herb mixture (I used Murals of Flavor from Penzey’s Spices.)
- 1 bay leaf (don’t forget to remove after cooking and before serving)
- fresh ground pepper to taste
Cut the eggplant, zucchini, and tomato into thick slices (about 1 inch) and place them in a large bowl. Add the warm onions including the oil they were cooked in, the spices, bay leaves, salt and pepper to the bowl and mix gently to coat all the ingredients.
Transfer mixture to a large baking dish and spread into an even layer. Place in preheated oven. (As you can see I had to change baking dishes to accommodate all the vegetables.) Bake for an hour or more until they are to the point of being almost caramelized, stirring gently once or twice to make sure all the juices cover the vegetables.
This was easy to put together and smelled delicious coming out of the oven. It makes a great side dish for these late summer days when the weather is a little cooler and you don’t mind turning on the oven. Any left overs could be used in sandwiches or added to pasta sauces. The next time I make it I may try adding some big slices of portabella mushrooms.
How about you? What are you doing with extra zucchini these days?