Nanny's Zuccini

2-3 med. zuccini squash
1/2 a med. onion diced
1/4 of a green bellpepper diced
marinara or tomato sauce
salt & pepper to taste
shredded cheddar cheese

Clean zuccini and slice into rounds about 1/2 in thick, place into a cast-iron frying pan put in all other ingredients except cheese, cover with lid and cook on med low heat until completely heated and zuccini is beginning to soften a bit, remove lid and turn heat up continue to cook until almost all liquid is absorbed. Turn off heat, cover with cheese and put lid back on. Serve once the cheese has melted.

You may add garlic if desired, I even cook this in my crockpot in a seperate bowl, it is moister but equally delicious. During the summer you can use fresh tomatoes, just peel and chop and use instead of marinara or tomato sauce.

Sounds very nice, Cathy.

One trick to keep in mind when cutting veggies into rounds is to use a corrugated cutter. All sorts of nice things happen when you do that, including making it easier for sauce to stick.

This kind of sounds like a ratatouille lite recipe.

I made ratatouille last night, it is becoming one of my favorite side dishes. It is similar to this dish except you use:

zucchini, red onions, cherry tomatoes, bell peppers, garlic, eggplant (or in my case, I use mushrooms instead of eggplant, as I find eggplant competing with the zucchini). Cooking in stages, you low cook them for about an hour with some herbs de provence, and it comes out delicious...

Hi jafo,
I will give your ratatouille a try for sure! I do not want to get started on eggplant it is one of my all time favorites I like mine diced simmered in butter w/ salt and pepper, skin in tact! Plain simple and oh so delicious, when I am in the mood for it! I agree that mushrooms would be much more complimentary w/ zuccini.
Thanks for sharing, Cathy

We have so much zuccini every year.
I will try this. Sunds yummy.