Another awesome zucchini recipe!!! This one is from a cookbook that I picked up in a second hand store in Jenks when my friends from back east were visiting me last month. The book is “Oil and Vinegar” published by the Junior League of Tulsa in 2002. The sidebar on the recipe page states, “In the 1930’s, Tulsa was called the city with the atmosphere of Lower Manhattan and the style of Fifth Avenue, with more millionaires in one generation than grew in New England in a century.” I don’t know how true that was but you can still see some of the Art Deco buildings in the downtown.
1 Onion, chopped
2 to 3 tablespoons Butter
2 medium Zucchini, unpeeled and thin sliced
4 ounces fresh Mushrooms, sliced or 1 can, drained, (4 oz) Mushrooms
3 medium Tomatoes, sliced or 1 can (14 oz) Stewed garlic and Onion Tomatoes
2 tablespoons fresh Parsley, chopped or 1 tablespoon dried
1 ½ tablespoon fresh Basil, chopped or 1 teaspoon dried
½ teaspoon Sea Salt or Kosher
½ teaspoon Garlic Powder
½ teaspoon fresh ground Black Pepper
½ cup grated Parmesan Cheese
1 cup shredded Mozzarella, or Colby Jack Cheese
Sauté the onion in the butter in a large skillet over medium high heat until tender and translucent. Stir constantly. Add the zucchini and mushrooms and cook for at least 5 minutes or longer until the zucchini is tender. Stirring frequently. Add the tomatoes and cook for at least 2 minutes. Stir in the parsley, basil, salt, pepper, and garlic powder and parmesan cheese. Cook for one minute. Remove from heat. Sprinkle the mozzareela or Colby cheese over top. Cover and let stand for 3 to 5 until the cheese melts. Serve immediately.