My First Zucchini!

I am so proud of the first zucchini from my garden so I decided to share it with you! I almost feel like I gave birth to it! In creating a recipe I knew I wanted to experience the essence of this vegetable from the earth without too many ingredients to take away from the true flavor. I also have an extensive herb garden so everything I make in the summer incorporates herbs.  Zucchini is really a great health food. It is high in fiber, vitamin A, vitamin C and potassium. Because of all the vitamins and minerals it is helpful in boosting your immune system and also benefits the heart, skin, lungs and eyes.

This is a simple recipe that is both healthy and tasty!

Maria’s Herb Zucchini

I large zucchini - you can also use 3 small ones cubed. You should keep the skin on when cooking as that is where the nutrients are.

Unrefined coconut oil - thinly coat the bottom of the pan
1 medium vidalia onion diced
3 cloves of garlic
2 tomatoes diced or grape tomatoes cut in half
1 teaspoon of ground turmeric
¼ teaspoon ground cumin
I like to just pick a handful of herbs but if you are using jarred use 1 teaspoon of the following:
        - Basil – just tear it with your hands if you are using fresh
        - Oregano
        - Sage
        -  1/2 teaspoon Rosemary - finely chopped ( it will release the flavor)
Sprinkle of sea salt (according to taste)
Pepper

1. Put the coconut oil in a sauté pan on low heat. In addition to its great health benefits, coconut oil is high heat oil which makes it a winner for sautéing, or frying. Remember never fry or cook on high heat with olive oil. It damages the oil and can release cancer causing properties.
2. Add the turmeric and cumin to the oil and let it cook for a few minutes. This releases the flavors. Then add a dash of sea salt. Don’t add too much as you can always add more later. The amount of salt is all about preference of taste.
3. Raise the heat to medium then add the onions, garlic, tomatoes and pepper. Let them sweat a few minutes.
4. Add the zucchini and combine everything together. Let it cook just about 5 minutes and then turn off the flame. I like my zucchini to be slight al dente and it will still cook once the flame shuts off.
5. Add all the chopped herbs. Cover and wait another 5 minutes. At this point taste it and see if you need more salt.

Bon Appetite!
Maria