There is a reason New Jersey is called the Garden State. It is prime season for veggies at the farm stands and in the local grocery stores. A friend of mine and I “shared a share” in a Community Supported Agriculture (CSA) at the Mendies Farm – http://www.mendiesfarm.com/ Every week the farmers offer a variety of fresh vegetables to load into our bags. Some they pick, some we pick. Vegetables range from kale and lettuces to peas and radishes and of course, the famous Jersey tomatoes. This is my first year of participating in a CSA and am throughly enjoying it.
I have been cooking zucchinis and making and freezing tomato sauce like crazy. I’ve shared my grandmother’s zucchini recipe below. She had a name for it – in Italian. I’m not sure it’s a real recipe name or a name she just called it. I’m not even going to try to spell it. All I know is it’s delicious. I hope you enjoy it.
3-4 Medium Zucchini’s, cubed into mouth size pieces
1 large sweet onion – chopped
2 cloves garlic-chopped
2 Tbsp olive oil
1 bell pepper-chopped
1 28oz can of diced tomatoes
1-2 Tbsp tomato paste
pinch of red pepper flakes -optional
1-2 tsp dried Italian Herbs
In a large pot, over medium heat, saute the onions and pepper in the olive oil. When the onions are translucent, add the garlic. Saute for another minute or two. Add the tomatoes and tomato paste, stir, and bring to simmer. Add the salt /pepper, Italian herbs, and red pepper flakes ( to your taste). Lower the flame and add zucchini (you may have to add and stir in several batches). Cover and simmer until the zucchini are just about done. Stir frequently otherwise the vegetables will cook at different rates depending where in the pot they are. Do not overcook. Remove from the heat, uncover, and let cool in the pot – the zucchini will keep cooking. Stir frequently. Add more salt/pepper is desired. Serve over noodles, rice, or just as a side. Enjoy!