Zucchini, Tomato, and Onion Made Versitile

Here is a delicious side dish I made over the weekend, followed by a vegetarian pasta entree I served last night for Meatless Monday.

Zucchini Tomato and Onion Medley

This is a wonderful, easy side dish, especially in the summer when zucchini, yellow squash, and tomatoes are plentiful. I make this for company often as a side for fish or chicken. All veggies should preferably be organic and/or locally grown. I paired this with a grilled, organic, grass-fed rib-eye steak (which my husband and I like to indulge in once every few months).

2 tbs. extra virgin olive oil
2-3 zucchinis, cut medium-sized rounds
1 yellow squash (optional) cut in medium-sized rounds
1 medium sized sweet onion (such as Vidalia or Texas Sweets) sliced thin
2 ripe vine tomatoes, sliced in rounds
4-5 basil leaves, chiffonade
1 tsp. salt or to taste
Fresh ground pepper to taste
1/2 cup shredded or grated fresh Parmesan or Whole Foods 365 Parmesan Blend

Preheat oven to 375 degrees.
In a large bowl or baggie, combine squash, zucchini, onion, basil, salt, pepper, about half of the grated cheese, and remaining olive oil. Mix thoroughly.
Sprinkle bottom of a casserole dish with 1 tbs. of oil. Add the above mixture. Top with a layer of fresh tomatoes and remaining cheese. Bake for about 30 minutes, until veggies are soft and cheese starts to get crispy.

note: this photo was taken before cooking

To make this dish into a Gratin, add about a cup of seasoned breadcrumbs and another sprinkling of cheese before baking. 

If you have leftover Medley, you can use it to make this healthy pasta entree the next night:

Whole Grain Pasta with Zucchini and Tomato

1-2 tbs. extra virgin olive oil
3 tbs. salt (for boiling water)
Leftover Zucchini Tomato and Onion Medley
2 cloves garlic, chopped
About 7 oz. (or half a box) whole grain Penne (I used Barilla)
1/2 cup dry white wine
1 cup vegetable or Imagine brand "No-Chicken" broth (or real chicken broth if you prefer)
1-2 fresh tomatoes, diced
1/4 cup grated Parmesan or 365 Parmesan Blend
Handful of fresh spinach leaves (if you have any)
Salt and ground pepper to taste
1/4 cup fresh chopped parsley
1-2 fresh chopped basil leaves

In a large pot, boil salted water and add pasta.
While the pasta is cooking, begin the sauce. In a saute pan with steep sides, heat olive oil over medium heat and add garlic. Saute about 30 seconds. Add diced tomato and cook 1-2 minutes, then add white wine and broth. Cook to reduce, about 3-4 minutes. Add in leftover zucchini/onion/tomato medley and spinach if you are using it. When the pasta is done, drain and add to saute pan with sauce. Season with salt and pepper to taste. Finish with Parmesan, basil, and parsley and mix gently. Add additional broth if you like a thinner sauce.

I served this with a fresh spring mix salad with toasted pecans, dried cherries, croutons, and balsamic vinaigrette. 

You can also use leftover zucchini medley to make a flavorful frittata or as a filling for quiche.

Wine Sips and Tips

This vegetable pasta dish pairs delightfully with a 2007 Luna Pinot Grigio - rated 90 points and $14.99 or less. I picked mine up at Trader Joe's for around 9 bucks.

For those who prefer red wine, try the Monte Antico 2006 Toscana - only around $9 a bottle. Full-bodied with juicy red raspberry and cherry notes and a smokey finish.