My mom was kind enough to give me some zucchini and tomatoes last weekend, which means we get to have one of our new favorite recipes tonight. I found this in an old family cookbook. (thanks, Janette Anderson, whoever you are...) It is really, really good, and very economical, especially if you can grow your own veggies.
8 oz. pasta, cooked
2 T. butter or oil
1 garlic clove, minced
1 small zucchini, sliced
1/2 c. fresh mushrooms, sliced
1/4 c. chopped onion
1 large or two smaller tomatoes, diced
2 t. Italian seasoning
Olive oil
Grated Parmesan cheese
In a wok or skillet, melt butter or heat oil, add onion and garlic and cooked until tender. Add zucchini and mushrooms and cook until crisp-tender. Drain pasta and add with tomatoes, stirring until just heated through. Add Italian seasoning, drizzle with olive oil and sprinkle with freshly grated parmesan just before serving. Makes 4 servings (depending on who's eating it...)
Note: I have used canned mushrooms and they also work, although they are not as good. I also used Romano cheese because we had it lying around and it was very good! You will probably want to add salt.
What's your favorite way to use zucchini?
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