Say in slowly with me now. "Zoo - Kee - Knee" I bet you didn't know that this popular summer squash that is commonly deemed a vegetable is actually a "Fruit"! Lies you say!! Well, after a bit of research I found this to be so. I also found out that this "Fruit" originates from Milan. The French called the Zucchini a "Courgette" which translates to vegetable. There is a pretty extensive history of this Vegg.....errrr...uhh Fruit, from its travel over time from Italy, to France, to the America's, to ultimately my back yard garden.
I am always amazed how fast the Zucchini grows. It is if this plant was born in some crazed alchemist lab in a deep dark basement. This is why you need to keep a close eye on the size your Zucchini. The general rule is the smaller the Zucchini, the milder the taste and the bigger the Zucchini, well I think you get the picture.
Here is a picture from my garden of our Zucchini plant. Notice the size of the Zucchini on the Left. That is the perfect size for baby Zuc's if your preference is some very tender Veggies/Fruits (so confusing, lets just stick with Veggies for mental stability). If you looking for a mixed veggie dish, then I would allow it to grow about double the current size. That's what is great about these plants. you can wait a few days for the next perfect size. Did you notice the blossoms in this picture? You can use those as well!! I've seen chef's make a creamy doughy stuffing and put that inside the blossom. They make a great garnish as well, just be mindful that the main item in the dish is Zucchini or the garnish makes no since.
Italian Zucchini Saute:
1/2 cup olive oil
1 small white onion, sliced into thin wedges
1 (14.5 ounce) can diced tomatoes with juice
2 zucchinis, sliced
1/2 teaspoons basil
1/2 teaspoons marjoram
1/2 teaspoons oregano
1/2 teaspoon sage
1 tablespoon fluer de sel (can substitute with kosher salt)
1 teaspoon sugar (optional)
Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice, herbs and zucchini, saute untill sauce reduces, at which point the Zucchinis should be tender. Season to taste with your fluer de sel (sea salt). Mix in sugar and adjust to your personal taste. I made the Sugar optional because some may like this dish as is once finished.
This saute would go wonderful over a pasta of your choice. I don't try to dictate what pasta to use because, like myself, I don't always like the pasta of choice. I'll leave it up to you to pick. Personaly, I would put this over Soba noodles. I currently like Soba noddles and i think they are kinda trendy.