Prepare Today Homemade-Zucchini Provencal

Since I am pretty new to the whole gardening thing, I thought I could go out of town for a week and my tiny little zucchini would be a perfect size when I got home.  Are all you experts laughing out of your chairs right now??  Well they say a picture is worth a thousand words, so here you go....

Our super massive zucchini and green beans!!

I took the small (ish) zucchini and have been shredding, slicing, dehydrating, baking and trying to find new recipes for this crazy squash!!  I love to go to allrecipes.com and type in an ingredient and see all the recipes that pop up. I did this for zucchini and found this recipe to make for dinner, Zucchini Provencal.  It is actually a side dish, but I made it a main dish by adding pasta to it.

Zucchini Provencal

from allrecipes.com

{I would double the amount of this recipe the next time I made it as a main dish, there just wasn't enough veggies to go with the pasta.}

• 1 small onion, thinly sliced
• 1 tablespoon olive or vegetable oil
• 1 medium zucchini, cubed
• 2 plum tomatoes, peeled, quartered and chopped
• 2 tablespoons chopped green pepper
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon grated Parmesan cheese
• 2 teaspoons minced fresh parsley
• 1-2 C pasta of your choice, cooked

Directions

1. In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley. (I added 1-2 C of penne pasta to my veggies.  I forgot to take a picture when I made this dish and this was all that was left, so not too many veggies in the pictures, sorry!)

Don't forget to finish your goals for August!  After you send the kids back to school, use your new found freedom to purchase some grains for your storage :)  See all the goals HERE.