Kris and Tom brought this recipe for Franny’s Stewed Zucchini to an impromptu supper at Oratamin a few weeks back, and I’ve been dying to make it ever since. I found myself with a few of those extra-large zucchini in the garden, and decided to make a double batch for the Labor Day pot luck barbecue. A good idea. It was delicious.
Start by chopping and sauteing the zucchini.
Stew for an hour:
This is the recipe to make when you walk out to your zucchini plant and find a bunch of enormous zucchini have appeared on it overnight. Stewing brings out the flavor that can be lacking in those oversized fruits. From the Franny's cookbook.
- 2 pounds green or yellow zucchini, trimmed
- 1 tablespoon kosher salt, plus a large pinch
- About 7 1/2 tablespoons extra-virgin olive oil
- 1/2 cup chopped flat-leaf parsley
- 1 tablespoon chopped oregano
- 1 tablespoon finely chopped garlic
- 1/4 teaspoon chili flakes
- 1 1/2 cups basic tomato sauce (recipe follows)
- 3 tablespoons chopped pitted Calabrese olives (or substitute Kalamata)
- 10 mint leaves, roughly torn, plus additional torn leaves for garnish
- Slice the zucchini into 3/4-inch thick lengths.
- Transfer to a colander set over a bowl and toss with the 1 tablespoon salt. Let stand for 20 mintues.
- Preheat the oven to 325. Pat the zucchini very dry with paper towels.
- In a large Dutch oven, heat 1 1/2 tablespoons of the olive oil over high heat. Add a third of the zucchini and cook, without moving it much, untll golden, about 3 minutes per side. Transfer to a paper-towel lined plate. Repeat with the remaining zucchini in 2 batches, using about 1 1/2 tablespoons more oil per batch.
- Reduce the heat to medium low and add the remaining 3 tablespoons olive oil. Stir in the parsley, oregano, garlic and chili and cook, stirring, until fragrant, about 30 seconds.
- Increase the heat to medium. Stir in the tomato sauce and olives. Cook the sauce until it breaks and begins to release its oil, 2 to 3 minutes.
- Return the zucchini to the pot and season with a large pinch of salt. Cover the pot and bake in the oven for 1 hour.
- Stir the mint leaves into the zucchini and serve topped with additonal mint.
- 1/4 cup olive oil
- 1/2 yellow onion, chopped
- 1 garlic clove
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper
- One (28-ounce) can San Marzano or other good-quality plum tomatoes
- In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, salt and a few grinds of pepper and cook, covered, until the vegetables are very soft, 5 to 7 minutes.
- Pour in the tomatoes and their liquid, bring to a simmer and simmer until the sauce thickens and the oil separates and rises to the surface, about 25 minutes.
- Run the sauce through a food mill fitted with the large disk for puree (or puree in a food processor). Season with additional salt and pepper as needed. The sauce will keep, in an airtight container, in the refrigerator for 1 week or the freezer for 3 months.