With an abundance of zucchini or zucca in our garden, the first dish that comes to mind it's Zucca e Patate. This is an old peasant dish which, in my childhood, was served as the first and only dish accompanied by crusty bread.
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1 large zucchini (or 3 small ones)
3 potatoes (red or white)
1 large onion
4 fresh chopped tomatoes
1/2 cup olive oil
Fresh celery leaves
Few sprigs of basil
Salt and pepper to taste
Wash and cut zucchini into chunks. Peel and cut potatoes into chunks. Saute' onion in olive oil. When golden, add tomatoes, potatoes, celery leaves, basil, salt and pepper.
Cook over medium heat for 10 minutes, then add zucchini. Stir occasionally so that vegetables cook evenly. Cook until potatoes and zucchini are tender.
On occasion, I add sliced Italian eggplants -
Slice the eggplants. Briefly saute them in a little olive oil 5 to 10 minutes.
Add to the zucchini and cook an additional 5 to 6 minutes.
|Zucchini, potatoes and eggplants|