Monday, August 1, 2011

Rattatooty, or TMZ (too much zucchini)

Back in the '70s when we had a great vegetable garden in the New Jersey suburb's wonderful rich black soil, it was a challenge to use up all the zucchini and tomatoes, and by feeding half the neighborhood, in exchange I got some really good ways to use up this bounty. One Italian-American neighbor taught me this one -- so quick and deceptively simple to make. It's not quite ratatouille (no eggplant or celery), but similar. I've named it for the way my mom pronounced ratatouille. Since it's faux ratatouille, I've given it a faux name. And it's still a family favorite after all these years and using store-bought produce. I like it as a side dish, but it's also good on pasta.

Mary Ann's "Rattatooty"

2 tablespoons olive oil

1 onion, sliced

4 or 5 zucchini, summer squash, or both

5 or 6 cloves of garlic finelly chopped -- the more, the better

3 or 4 juicy tomatoes, roughly chopped

about 10 basil leaves, shredded

pinch of red pepper flakes, to taste (optional)

Salt and pepper

In a medium pot with some olive oil, start sauteing onion and squash Add red pepper, salt, black pepper, and garlic. Cook for 5 or 10 minutes, turning and stirring. Add tomatoes and basil. Cook uncovered on medium heat until veggies are tender and flavors are melded, stirring occasionally, for about 20 minutes.

1 comment:

Kathy said...

Looks very appetizing:)