Zucchini season is upon us. Once our family planted our zucchini vines too close to the cucumber vines, and we got some weird vegetables! The two vines cross-pollinated, and we got a bad hybrid of huge cucumber-like with zucchini-like insides. We couldn’t eat any of them, but they were funny to see. If you need another way to use up your bummer crop of zucchini, here is an Italian-style way to fix it.
1 cup chopped green or white onion (your preference–I used 6 green onions)
1 Tblsp. oil
1 tsp. minced garlic
4 small zucchini, ends removed, cut length ways and then crossways into 1/4″ half-moon slices (about 8 cups)
1 cup sliced cooked spicy Italian sausage
1 (15 oz.) can stewed tomatoes with Italian seasoning
1 (15 oz.) can diced tomatoes
1/2 tsp. salt
2 tsp. dried basil
1 tsp. fennel seeds
In a large skillet, (I like to use a cast iron one), sauté the onions for 2-3 minutes and then add the garlic, zucchini, and sausage. Continue sautéing on medium-high heat the mixture until some of the zucchini has browned (about 10 minutes) and all of the zucchini has softened.
Add the stewed tomatoes, salt, and spices, stir, and cook on medium heat for 15-20 minutes until the flavors have mingled, and it has cooked off most of the water from the zucchini. Serve over cooked quinoa or pasta with grated Parmesan cheese. Serves 5-6 people.
If you would like to grow your own zucchini, here’s a link to zucchini seeds: