I know I already have a recipe with almost the same title posted here, but the recipes themselves are very different. This is definitely a side dish. It's a bit more elaborate than the two-ingredient Zucchini Parmesan recipes, but it's still easy to make, especially if you use the canned tomatoes.
- 2 tablespoons oil
- 4 medium zucchini, sliced fairly thin (about 2 lb.)
- 1⁄3 cup coarsely chopped onion
- 1 tablespoon chopped parsley
- 1⁄2 clove garlic, minced
- 1⁄2 teaspoon salt (optional)
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon rosemary
- 2 cups peeled chopped tomatoes or 1 (14 1/2 ounce) can diced tomatoes ((See note below on tomatoes.))
- 1⁄4 cup grated parmesan cheese (or more, to taste)
- Heat oil in a large skillet.
- Add the zucchini and seasonings and saute mixture over medium heat, stirring often, until the zucchini is almost as tender as you like it-still a bit crunchy, thoroughly cooked, whatever.
- Especially if you are using canned tomatoes, at this point you may want to drain off at least some of the water that has cooked out of the zucchini, so the finished dish isn't too gooshy.
- Stir in the tomatoes and continue to saute until the tomatoes are heated through. (I used the canned tomatoes, and since the fresh ones are peeled and then cooked, there might not be much difference in this case between canned and fresh.)
- Spoon into a serving dish and sprinkle with the Parmesan cheese.
- Serve hot.