Saturday, June 07, 2014

Zucchini with Tomatoes and Hot Peppers

With the beginning of the first warm days here, we've started preparing one of the family's favorite summer dishes - zucchini with tomatoes and hot peppers, prepared in a saute pan. The dish is really simple and easy to prepare and is filled with the flavours of the fresh vegetables. It is so low in calories, that no matter how much you eat, you will weight less on the next day. 

Zucchini with tomatoes and hot peppers
  • 4 medium zucchini, cut into 1/2 - inch (1 cm) chunks
  • 5 ripe plum tomatoes, grated coarsely
  • 1 medium onion, chopped finely
  • 2-3 green chilly peppers or green banana peppers, diced
  • 3 Tbsp butter
  • 3 Tbsp sunflowers oil
  • 2 sprigs of green garlic, chopped
  • salt and pepper to taste
  • 4 Tbsps freshly grated Parmigiano-Reggiano (optional)
Melt butter in a skillet over medium heat. Add oil, onion and green chilies and 3 Tbsp water and saute until vegetables get soft - about 10 minutes. Add zucchini, season with salt and pepper and cook for about 15-20 minutes until zucchini are tender and begin to color. The perfect texture of the zucchini is tender, but not mushy. Add chopped tomatoes and simmer for 30 minutes, stirring occasionally until most of the liquid from the tomatoes evaporates. Set aside, let cool for about 30 minutes and put into a good-looking serving dish. Add the chopped green garlic.
Sprinkle with some Parmigiano and enjoy.

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