21 Zucchini recipes

Zucchini is so versatile you can "hide" it anything from chocolate cake to pancakes to slow-simmered ratatouille.

2. Zucchini tomato goulash

Blue Kitchen
Zucchini tomato goulash combines zucchini, tomatoes, garlic, fresh basil, jalapeño peppers, and ricotta cheese.

By Terry BoydBlue Kitchen

Serves 4 as a side

1/4 cup olive oil
2 medium zucchini
1 medium yellow summer squash (or more zucchini)
1 medium red onion, quartered and sliced
2 jalapeño peppers, sliced into rings (see Kitchen Notes)
2 large cloves garlic, minced
2 medium tomatoes, cut into big chunks (see Kitchen Notes)
1/4 cup chopped fresh basil, loosely packed
salt and freshly ground black pepper, to taste
1/4 cup ricotta cheese (optional – see Kitchen Notes)

1. Slice zucchini and yellow squash in half lengthwise, then cut into 1/2-inch-thick half moons. Heat olive oil in a large, lidded nonstick skillet over medium-high flame. Add the zucchini, yellow squash, onion and jalapeño peppers and sauté until just beginning to soften, about 5 minutes. Stir frequently to prevent burning.

2. Add garlic and cook until just fragrant, about 45 seconds. Stir in tomatoes and basil, and cook for 3 minutes. Cover, reduce heat to low and cook for another 4 minutes.

3. Remove from heat and season with salt and pepper. Spoon ricotta in dollops on the top of the goulash. Cover pan and let rest undisturbed for about 5 minutes. Serve warm.

Kitchen Notes

Adjusting the heat. The jalapeño peppers don’t just add a very modest amount of heat – they add peppery flavor. If you want less heat, remove the seeds and whitish ribs, but still use the peppers. As a heat-free alternative, you can substitute some red or green bell pepper.

The best tomatoes are the ones you have on hand. No question about it, the nice mix of Chef Silva’s heirloom tomatoes added something extra to the goulash we all shared at the farm. You can mix cherry tomatoes and other varieties in this dish (you want about 1-1/2 to 2 cups of chopped tomatoes total). But whatever tomatoes you have available will work well. And include the seeds and whatever juices – the goulash can use the liquid.

Cheese? No Cheese? The ricotta cheese adds a nice, creamy finish to the dish. But if you want to lighten it up, you can leave the cheese out and still have plenty of flavor.

See the full post on Stir It Up! 

2 of 21

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.

You've read  of  free articles. Subscribe to continue.