There are many reasons people love summer: longer days, warmer temps, fun at the beach, outdoor festivals, and more. I love those things, too. But one of my favorite things about the season is all the amazing garden-fresh veggies and fruit.
Every year, my parents have the most amazing garden with tons of produce - and lucky for me they like to share! Lately, my kitchen is overflowing with zucchini. Fortunately, I discovered this recipe, which features zucchini as the star. This sauce is so simple to make and is delicious paired with pasta or toasted crostini. The key is slow cooking the sauce so make sure you have a few hours set aside to prepare it!
Summer Zucchini Sauce
1 Tbsp olive oil
2 large zucchini or 4 medium zucchini, large diced
4-6 garlic cloves, chopped
1 cup grape tomatoes
2-3 vegetable bouillon cubes
1 tsp Italian seasoning
1 14oz can garbanzo beans
Parmesan Reggiano cheese, freshly grated
Add olive oil to a large pot and warm over medium heat. Add diced zucchini and chopped garlic. Cook uncovered and stir occasionally until zucchini begins to soften and break apart, about 30 minutes. Add grape tomatoes and continue to cook uncovered while stirring occasionally, about 30 minutes. Turn heat to low and stir in vegetable bouillon cubes, Italian seasoning and garbanzo beans. Continue to cook for another 30-45 minutes, or until the zucchini and tomatoes are completely soft and broken apart. The finished consistency should be like a thick sauce.
Serve the sauce over pasta or as a crostini spread. Top with Parmesan Reggiano cheese.
Tell me: What's your favorite summer vegetable and how do you prepare it?