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  • Zucchini Provencal

    1 vote
    Zucchini Provencal
     
    by DCMH
    562 recipes
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    Ingredients

    • 2 cups extra virgin olive oil
    • 3 oz garlic, minced
    • 2 fl oz red onions, small dice
    • 2 fl oz white mushrooms, quartered
    • 7 lbs zucchini, medium dice
    • 2 oz plum tomatoes, seeded, medium dice
    • 10 oz black olives, pitted, quartered
    • 1 oz basil, chopped
    • 1 oz oregano, chopped
    • 2 tsp kosher salt, plus additional as needed
    • 1 tsp ground black pepper, plus additional as needed

    Directions

    1. In a large rondeau, heat the oil over medium-high heat. Add the garlic and onions and saute, stirring frequently, until the onions are tender and just turning golden, about 12 minutes.
    2. Add the mushrooms and zucchini and saute until the mushrooms start to release their juices and the zucchini is nearly translucent, about 10 minutes.
    3. Add the plum tomatoes and olives and simmer gently until all of the ingredients are tender and the dish has a good flavor, about 20 minutes. It may be cooled and stored under refrigeration for up to 2 days before reheating and serving.
    4. Taste and then season with the basil, oregano, salt, and pepper.

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