Trying to figure out what to do with the late summer tomatoes and zucchini, but don't have enough that you want to go to the trouble of canning them? This variation on a classic ratatouille-like side dish might just be the trick. It's an easy recipe, and a snap to make if you're in a hurry.
I really wish my camera was working. Then I could show you how it's supposed to look, or at least how it turns out when I cook it.
1 medium-large zucchini, diced (about 3 cups)
2 medium tomatoes, diced (about 1 1/2 cups)
1/2 medium onion, finely diced
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon ground coriander seeds
1/4 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cut the zucchini and tomatoes into 1/2 inch cubes. Finely dice the onion.
Heat the olive oil in a pan over medium heat. Add the onion and and a pinch of salt. Cook the onion, stirring occasionally, until the onion starts to soften. Add the zucchini, tomato and garlic and stir. Cook for about 2 minutes or until the tomato starts to soften and give up some of it's juices. Stir in the coriander, dill, and black pepper. Cook, covered, about 5 minutes more, stirring occasionally, until the vegetables are soft. Taste and adjust seasoning as desired.
Makes 4 -6 servings. I like serving this over rice, but it's just as good by itself.
Photo by Aleksandr Greckas