Stewed Zucchini

3 large green zucchini, peeled and chopped

1/2 onion, chopped

3 Tbsp Olive oil

1 - 15 oz can chopped tomatoes

2 cloves garlic, sliced

Salt and pepper to taste

Fresh basil leaves or fresh parsley chopped

1 tsp sugar

Prepare your vegetables and onion and garlic.

In large frying pan or wok, place olive oil and get it to sizzling stage. Add onion to infuse into the oil. Add the zucchini and garlic. Stir fry till zucchini is tender. Add tomatoes and fresh herbs. Add salt and pepper and sugar. Stir well until the tomatoes reduce to create a sauce.

Serve as side or on top of cooked pasta, rice or noodles.

Simple and delicious served with pasta

Comments

05.08.2019 17:37

Rose

I made this today and it was amazing!

05.08.2019 20:27

Jan Conte

Yay, so glad you tried it. Thank you for your input. You made my day 😍

04.08.2019 22:53

Rose

Jan - can I use fresh tomatoes? Also, if I use canned tomatoes, do I drain the can or add the tomatoes with juice? Thanks!

05.08.2019 01:58

Jan Conte

Hi Rose, yes you can use fresh tomatoes, for sure. Use 3-4 fresh tomatoes. If using canned, use tomatoes and liquid. Enjoy!

30.07.2019 00:35

Rose

This sounds amazing!! I love this recipe.

23.07.2019 18:06

Paula Garrett

This sounds really good, I will try this!

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)

Stewed Zucchini

Comments

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

*if you don't have a large processor, you can use a blender.

Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.