Ellen’s Italian Mom isn’t with us any longer, but one way she lives on in the family is through her recipes. Mary Rose, known affectionately as Med, gave us this one. I’m not a big fan of zucchini as a rule, but I like it this way.
MED’S ITALIAN ZUCCHINI
2 medium onions, chopped
2 medium Italian green peppers, chopped
2 celery stalks sliced
2 cloves garlic, minced
2 medium zucchini, 1/2-inch slices, quartered
4 tablespoons olive oil
28-ounce can crushed tomatoes
2 tablespoons fresh basil, minced (or 1 tablespoon dried)
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
Heat olive oil in a large pot and saute onions, peppers and celery until they begin to soften, about 10 minutes. Add garlic and zucchini and saute a few more minutes.
Add remaining ingredients, cover, and simmer for about 15 minutes, until zucchini is tender. Adjust seasonings as needed.
Serve over rice or pasta. Can be topped with freshly grated Pecorino Romano cheese, or just more freshly ground pepper, as shown at the top. Makes 3 to 4 servings.