Zucchini Creole

Zucchini Creole in the Pot
Adapted from Farm Journal's Best Ever Recipes

This is a great dish to make with a large zucchini.  I keep it in the fridge for a low-fat snack; it's good cold, too, and better when it sits a day.  I don't really use a recipe for this, but I am publishing one for a guideline.  The zucchini can be cooked al dente or soft, according to taste.  The amount of Old Bay Seasoning can be upped if you like it spicy, spicy, spicy.

Get organic whenever you can, but it is very important with the celery, as that is now the #1 most poisoned produce.

CREOLE ZUCCHINI

Yield: 8 Servings

1 cup chopped onion

2 cloves garlic, minced

2 stalks celery, chopped

3/4 cup green pepper, chopped

1/4 cup red bell pepper, chopped

3 Tbsp. olive oil

2 lbs. zucchini, cut in quarters, then 3/4" chunks

4 medium tomatoes, chopped
1 tsp. dried thyme
2 tsp. dried basil
1 bay leaf

1 Tbsp. Old Bay Seasoning, more or less to palate

1 tsp. salt, or to taste

14 tsp. freshly ground pepper

1/4 cup chopped Italian parsley

1/4 cup grated Parmesan cheese, nice if served hot

Heat olive oil in skillet and saute, onion, garlic, peppers, and celery until softened.  Add zucchini, tomatoes, Old Bay, herbs, salt, and pepper, cover and cook over medium heat until zucchini is tender 20 minutes.  Serve with chopped parsley and (optional) parmesan cheese.

Can be refigerated and enjoyed cold.

A Zucchini corer!!! Who knew??