Stewed zucchini with tomatoes, oregano & pine nuts recipe


  • Yield: 4 Servings
  • Total Time: 1 Hour


  • Extra virgin olive oil
  • 1 onion, cut into ¼-inch dice
  • Kosher salt
  • Pinch of crushed red pepper
  • 2 cloves garlic, smashed and finely chopped
  • 1 (14-ounce) can San Marzano tomatoes, passed through a food mill or puréed
  • 2 zucchini, cut in half lengthwise and then into ¼-inch slices on the bias
  • ½ bunch of fresh oregano, leaves finely chopped
  • ¼ cup pine nuts, toasted
  • ½ cup freshly grated Parmigiano
How to Make It
  1. Coat a large, straight-sided sauté pan with olive oil, toss in the onion, and bring to medium-high heat. Season with salt and the red pepper and cook until the onion is soft and aromatic, 8 to 10 minutes.
  2. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
  3. Add the tomatoes and 1 cup water, taste, and season with salt. Bring to a boil (BTB), then reduce to a simmer (RTS) and cook for 15 minutes or until the mixture has reduced by about half.
  4. Stir in the zucchini, cover, and cook for another 15 minutes or until it is soft and pliable.
  5. Remove the lid and toss in the oregano and pine nuts. Cook for another 5 to 10 minutes or until the excess liquid has evaporated and the zucchini is hanging out in a thick tomato sauce.
  6. Stir in the Parm, taste, and adjust the seasoning if needed. Serve hot or at room temp.

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