Zucchini Parmesan

From: "Best Recipes from the Backs of Boxes, Bottles, Cans and Jars." Ceil Dyer. New York: McGraw-Hill Book Company, 1979.

This book (and its brother which I also have - "More Best Recipes...") is pretty handy when you want to use up an ingredient. These two have never failed me if I have extra of an ingredient that will just serve as a host for mold cultures if I don't use it up.

I need to get better about posting seasonal recipes. Local zucchini is actually a summer vegetable and the zucchini available now spends a lot of time and resources getting to your local supermarket. Forgive me and promise me that you'll wait until summer to try it.

I'm well aware of how unhealthy peanut oil can be, but it's one of those oils that makes everything more flavorful. Fortunately for my heart - it doesn't stay fresh very long (it can taste rancid after just a couple of weeks in the cupboard after opening and refrigeration changes the chemical balance of the oil)so I don't buy it very often. I usually substitute olive oil for the peanut oil in this recipe.

This recipe makes quite a bit and I usually cut it in half.

1/4 cup Planters Peanut Oil
8 medium zucchini, thinly sliced
1/3 cup coarsely chopped onion
1 tablespoons parsley
1 large clove garlic, crushed or minced
1 tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano leaves
1/4 teaspoon rosemary leaves
4 cups peeled chopped tomatoes
1/2 cup grated Parmesan cheese

Heat Planters Peanut Oil in large skillet. Add zucchini, onion, parsley, garlic, salt, pepper, oregano and rosemary. Saute mixture over medium heat, stirring often, until zucchini is tender, about 20 minutes. Toss in tomatoes and continue to saute until tomatoes are thoroughly heated, about 5 minutes. Turn mixture into a serving dish; sprinkle with Parmesan cheese.

Makes 8 to 10 servings.