Forgotten Zucchini
from my "best of" recipes for zucchini

This became one of my best recipes for zucchini quite by accident. I usually cook vegetables until crisp-tender, thereby retaining the nutrients and the bright color. However, one day, with too many pots on the stove, I forgot to keep my eye on this one. The result was a dish that met with a resounding agreement that this overcooked oversight was a “keeper.” Try it sometime with green beans.

3 tablespoons olive oil

2 onions, chopped

6 garlic cloves, minced

2 pounds zucchini, sliced into 1/4” thick rounds

2 pounds tomatoes, chopped; or 1 (28 ounce) can diced tomatoes

3/4 teaspoons kosher salt

1/2 teaspoon sugar

1/4 teaspoon pepper

1. In a large skillet with a lid, heat oil over medium heat. Add onions and cook, stirring occasionally, 10 to 15 minutes, until soft. Add garlic and stir one minute.

2. Increase heat to high, add zucchini and tomatoes. Bring to a simmer, cover, reduce heat to low and cook 30 to 40 minutes. Uncover and continue cooking until liquid is almost evaporated, 8 to 12 minutes. Gently stir in salt, sugar and pepper.