Zucchini con Patate Recipe
by Kellie Parks, MG Trainee
This is the time of year when it seems we are all looking for new things to do with zucchini. Here is a super simple recipe I unearthed from the old 1975 Better Home and Gardens Heritage Cookbook. It comes from the Italian chapter, which highlights the delicious contributions that Italian immigrants have added to the American table. Some of you veggie growing readers might be able to pick nearly all the ingredients right out of your garden!
Zucchini con Patate
1 medium onion, sliced
2 tablespoons olive oil
2 cups sliced zucchini
2 medium potatoes, peeled and diced
1 medium tomato, peeled and chopped
1 teaspoon dried oregano, crushed
½ teaspoon salt
⅛ teaspoon pepper
Grated Parmesan cheese
In skillet, cook onion in oil until tender but not brown. Stir in vegetables, oregano, salt and ⅛ teaspoon pepper. Cook, covered, till potatoes are tender, about 15 minutes. Serve with grated Parmesan cheese. Serves 4.