This Zucchini and Tomato Medley Recipe is now 40 years old. Wow! However I still think that the oldies are the goodies. Zucchini are quite a versatile vegetable, I also have another recipe using this great veg. This recipe can be eaten as is or used as a side dish. Different vegetables can be added too, so you can give it a bit of your own individual touch. It is also a great vegetarian option. Enjoy!
1 large onion
2 tablespoons olive oil
Large pinch salt
Freshly ground black pepper
¼ cup chopped parsley
1 teaspoon chopped, fresh thyme or sage
4 large tomatoes
500 g (1 lb) green beans
500 g (1 lb) zucchini
- Slice onion, crush garlic, and saute in oil in a heavy frying pan. Season with salt and freshly ground black pepper. Add chopped herbs.
- Cut beans into lengths, and zucchini into chunks. Add tomatoes, beans and zucchini to pan with ¼ cup water, and simmer covered for 10 minutes or until just tender. Drain.
- Add all of the ingredients into a large serving bowl or plate up individually.
For those who enjoy vegetables lightly cooked with a natural, fresh flavour, this is a dish that is good on its own, or may be served as an accompaniment to grilled chicken or meats. Topped with grated cheese, it is a meal in itself for a light lunch or supper. Ideal for vegetarians and can be modified to suit those on a gluten free diet.
New Idea P. 64 – 9/6/79