You may think California summers are filled with sun, sand, and surf, but we natives know the truth – they’re filled with ZUCCHINI! Lots of zucchini!
I think people grow it just because it’s foolproof – and when I say, “grow”, I mean GROW! Overnight those 7″ beauties balloon in size like they’re props in a science fiction film. 
Being the frugal (aka, cheap) person that I am, throwing out those gargantuous summer squash logs is out of the question. But just how much zucchini bread can one eat?
Then I got an idea!
I found an old recipe card (yes, I’m THAT old) for a zucchini stir-fry, tweaked it a little, coming up with a super-easy, low cal side dish. BONUS – it uses up those tomatoes that are stockpiling on the counter. Ta-da! Zucchini Tomato Stir-Fry!
ZUCCHINI TOMATO STIR-FRY – makes 3 servings
- vegetable oil for stir-frying
- 1 clove garlic, pressed
- 1/2 cup onion, chopped
- 2 tsp fresh parsley, chopped
- 1 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp crushed dried rosemary
- 1/8 tsp dried oregano
- 2 cups zucchini, chopped in whatever shape you want
- 1 cup tomato, chopped
- optional: grated Parmesan or Romano cheese
NOTE: To easily chop parsley, use your kitchen shears:
In a skillet or wok, heat a teaspoon or so of oil – just enough so things don’t stick. Add in the garlic, onion, parsley, salt, pepper, rosemary, and oregano. Cook at medium heat (375º Fahrenheit if using a wok) for a few minutes, until onion has browned – stirring often.
Add in zucchini and tomato, continuing to stir-fry until the zucchini is done. This takes about 10 minutes, depending on how firm or mushy you like your zucchini.
Sprinkle on cheese, if desired, and serve.
Be sure and check out my blog at Vegetarian Cooking For Carnivores Blog.
