black and white zucchinis

What do mother-in-laws, zucchini, and New Jersey all have in common? They’re the butts of numerous old and lame jokes. Sure, when zucchini grows well it produces amply, but there’s plenty to do with it. Try this simplified take on ratatouille, and be sure to serve it over couscous. And take this recipe as a starting point-if you like more garlic, go for it. Have eggplant? Add it. Prefer more tomatoes and no tomato sauce? That will work fine. You’re the cook.

(This serves four, if you serve a green salad, too.)

2 Tbs. olive oil

2 medium garlic cloves, minced

5-6 medium zucchini, cut in Ê° rounds

Salt and pepper

1 6-oz. can tomato sauce

1 tomato, chopped

1 Tsp. dried basil (or 1 Tbs. fresh basil, chopped)

1 Tsp. dried oregano (or 1 Tbs. fresh

oregano, chopped)

1 cup grated Parmesan Reggiano

8 oz. part skim mozzarella, sliced into Ê° rounds

Heat olive oil on medium low in skillet with lid. Add garlic and cook until it’s golden. Add zucchini rounds and cook until softened, being sure to stir so as to cook evenly (sometimes it helps to keep the lid on for a few minutes to steam the zucchini, too). Season with salt and pepper. Add the can of tomato sauce, tomato, basil, oregano, and parmesan. Stir to mix well. Cover the mixture with the mozzarella discs. Put on the lid. Let cook until the mozzarella gets gooey and luscious. Serve over the couscous.


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