When the first garden zucchinis come out, I can't wait to make my summer favorite.
My recipe is simple:
zucchini, onion, mushrooms saute' ed in olive oil along with garlic. 6 to 10 minutes and then add some tomato puree, a little wine and a touch of sherry. Of course, I use some packaged Italian seasoning (mostly oregano). I simmer for an hour and serve over rice or pasta.
I keep it simple and have no formal ratios. Been doing it for 40 years. It always has some surprises. Once, I used a can of diced tomatoes with chilies. I didn't see the chili part until it was too late. Not bad, but not everyone went for seconds on that batch.
