Terra Americana

My garden is overflowing with bounty, zucchini is the big ticket item this week.  It takes me back to an Inn outside the walls of Sienna.  They had a brick oven on the terrace, where all sorts of delicious creations were crafted.  One early fall afternoon when the sun was bright and warm, my host made this dish.  With a cast iron pan over the wood fire that she served with fresh bread, a platter of sliced meats, cheeses and of course chilled local white wine.  It's the simplest of recipes for the green goddess which has run amok in our yard.  Eat it on its own, as a side to beef, fish, pork, poultry and even eggs for breakfast.   

• 2 tbsp olive oil
• 1 tbsp Tomato & Parsley Vinaigrette
• 3 stalks of green onions, chopped
• 1 small Bermuda onion, sliced
• 1 large zucchini, peeled, halved and sliced
• 1 tomato, chopped

Heat oil in a large skillet over medium heat. Stir in Tomato & Parsley Vinaigrette. Add the zucchini and onions. Stir well to coat with oil and herbs. Cook, covered, for 10 min, stirring occasionally. Stir in mushrooms and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

For Zucchini Lovers:

• Savory Zucchini Bread
• Grilled Veggie Sandwich
• Crab Cakes
• Grilled Savory Zucchini

Photo Credit: Julie Cecchini