Zucchini and Tomato Ragout

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KPNX-TV

This is a tasty recipe even if you aren't a fan of summer squashes.

Makes 6-8 side servings. 
 

  • 2 tbsp. oil
  • 2 cups diced onion
  • 1 tsp. kosher salt
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 1 tbsp. dry oregano
  • 1 tbsp. tomato paste
  • 2 lbs. zucchini, large dice
  • 1 cup white wine
  • 2 cups diced fresh tomato
  • ½ cup parmesan cheese

Heat the oil in a large pot over medium-high heat, then add the onions and kosher salt.

Stir occasionally while cooking for two minutes or until lightly caramelized. Incorporate the turmeric, paprika, dry oregano and tomato paste and cook for an additional minute.

Add the large diced zucchini and continue cooking for another minute.

Pour in the white wine and bring it to a simmer. Cook until the wine is almost dry, for five to seven minutes. Add the diced tomato and cook for 10 minutes at a slight simmer. Finish with the parmesan cheese and serve.
 

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