Joe tasted this dish when searching for his Italian relatives several years ago in Basilicata. He enjoyed it at a rustic hotel restaurant in the town of Muro Lucano. This simple, savory side dish goes well as an accompaniment to fish, pork or beef.

Serves 2 as a side dish

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

3 zucchini, scrubbed, cut in half lengthwise, and then sliced one half inch thick

4 medium fresh Roma tomatoes, skinned and seeded, and chopped into 1-inch pieces or 1 small can (8 oz) whole peeled tomatoes

salt and pepper to taste

2 sprigs fresh oregano, chopped fine

In a small saucepan, sauté the garlic in the oil over medium heat. Add the zucchini and tomatoes, season with salt and pepper and cook over low heat 20 minutes, adding the herbs five minutes before the end of cooking.

Return to Recipe Box