Sunday, September 4, 2011

Zucchini, Tomatoes, and Mozzarella Cheese

This is a yummy, easy summer dish.  My mom found it years ago when my vegetarian aunt and uncle were coming to visit.  We all enjoy it a lot here.  It's another of those dishes that don't have specific measurements, just adjust to how many you are cooking for that night.  For the four of us tonight I'm using:

Olive oil
2 zucchini, sliced
1 onion, half moon slices
2 tomatoes (you can also use a can or two of diced tomatoes), sliced
a few sprinkles of Italian seasoning
salt and pepper, to taste
a couple of handfuls of shredded mozzarella cheese

In a large skillet (I use my large cast iron one), to some olive oil add the zucchini and onion.  Cook until softened (we like them on the browned side) then add the tomatoes and seasonings.  Cook for a few more minutes until everything is warm.  Put a couple of handfuls of mozzarella cheese on top and cook until melted.

I usually serve this with some kind of bread; rosemary foccacia would be really good.  I should have bought some at the farmer's market this morning.  I don't have any tonight and didn't have time to make any today so we'll do without it.  I just thought that this would be really good if you put it under the broiler a few minutes at the end to finish melting and brown the cheese.  Think I'll give that a try.

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