We are in the middle of the summer season which means that we have zucchini growing like weeds in our garden. For whatever reason, zucchini is always one vegetable that always produces well for us…… too well in fact! I do like zucchini, and thankfully my chicken do as well, because when I miss picking a zucchini or two and then discover them a day later as long as my arm, I simply grate them up and serve them to our chickens who always seem to enjoy this treat. When you are picking zucchini every day like I am right now, you learn very quickly that you need to find some new ways to prepare them or your family will declare mutiny and simply refuse to eat them anymore.
Zucchini truly is a very versatile vegetable that can be enjoyed raw or cooked. If your zucchini is a little larger than you’d like, simply grate it and use it in baked goods or fry the grated zucchini up as fritters. Since zucchini have a very mild flavor, it is a vegetable that needs a little seasoning, or some fresh herbs such as mint, oregano, or basil to help it really come alive.
I came across this recipe when looking through some old gardening magazines before I threw them out, and simply made a few changes to make the recipe more appealing to my personal tastes. If you do not care for the soft texture of zucchini (my grandkids would might mushy), then this recipe may not be one for you as the zucchini is slowly stewed until it begins to melt and fall apart. We enjoyed this dish a lot however recently, and I think this vegetable side dish would be great served with grilled sausages, chops, or spread on a crusty Italian panini.
Deborah Mele 2013
Spicy Stewed Zucchini
- 1/2 Cup Extra Virgin Olive Oil
- 2 Garlic Cloves, Thinly Sliced
- 3 Pounds Zucchini, Trimmed and Cut Into 1/4 Inch Slices
- 1 Medium Sweet Onion, Peeled and Diced
- 1 Small Red Chili Pepper, Finely Diced
- 1/2 Cup Dry White Wine
- 1/4 Cup Chopped Fresh Basil
- Salt and Pepper to Taste
- Heat the oil in a large skillet over medium heat until lightly smoking.
- Add the garlic, and cook a minute or two until fragrant, then add the zucchini and onions and cook the vegetables for about 15 minutes, stirring often, until they soften and begin to brown.
- Add the chili pepper, and 1/2 cup of wine and lower the heat to medium low and continue to cook until the zucchini begin to break down, about 10 minutes.
- If the mixture begins to dry out as it cooks, add a little water as needed.
- Stir in the basil and season with salt and pepper.
- Serve at room temperature.