Edit ModuleShow Tags

Zucchini With Sundried Tomatoes

Chef Bruno conjures up a flavor-packed and healthy side dish to serve as a summertime special.



 

Hello, my readers! I’d like to introduce you to a simple dish called Zucchini With Sundried Tomatoes. Recently, I was thinking back about all of the different places to which I’ve traveled over the years. It seems that I found varieties of zucchini—in different shapes and colors—everywhere I went. In particular, the red ones have such a striking color and can be found around the world. Zucchini is also very healthy for you and can be prepared in so many ways. With zucchini on my mind, I went home and created this special seasonal recipe just for my PMQ readers.

With summer in full bloom, you can even grill zucchini on the home barbecue for a truly flavorful treat. You can also add zucchini to your pasta salads when you’re entertaining guests and, of course, feature this dish on your pizzeria’s seasonal menu. Remember, zucchini is fabulous hot or cold! 

Mangia!

 

You’ll Need:

10 sundried tomatoes (preserved in olive oil)
¾ c. warm water
5 tbsp. olive oil
1 lg. onion, chopped
2 garlic cloves, chopped
2 lb. zucchini, cut into strips
Salt and pepper to taste

 

Directions:

Slice the tomatoes into thin strips and place in a bowl with the warm water. Let stand for 20 minutes. In a large frying pan, heat the oil and stir in the onion. Cook over low heat until the onion has softened without turning brown. Then stir in the garlic and zucchini and cook for about 5 minutes. Continue stirring and add the sundried tomatoes and water. Add some salt and pepper to taste. Raise the heat slightly and cook until the zucchini is tender. Serve hot or cold.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

What's Your Story? Skinny Bitch Pizza, Los Angeles, California

One entrepreneurial woman has found a niche with her delivery-only concept that serves cauliflower crust pizzas in photogenic pink boxes.

Fredi Bello: The Richest Man in the World

Fredi the Pizzaman may be one of the “little guys” of the pizza industry, but his integrity and passion make him a large presence in Michigan.

Do You Have the Fire Within to Go Mobile?

A Fire Within mobile wood-fired oven lets pizzeria owners take their signature taste out into the community.

The Chef’s Corner: Brittany Saxton, Six Hundred Downtown

This five-time world champion shares her recipe for the Mad Hatter.

What’s Your Story? Mert Sunnetcioglu, Mia Mia’s Pizzeria

How this ex-engineer quadrupled sales at his pint-sized pizza shop in just over three years.

How to Achieve a Better Par-Baked Pizza Crust

Use these 5 tips to finetune your par-bake dough formula.

Look Before You Lease: Choosing the Right Site for Your Pizzeria

Veteran operator Michael Androw details 7 key factors to consider when negotiating a lease for your next restaurant space.

Mixers to the Max: Getting the Most out of Your Dough Mixer

Experts help you choose the right model and features to keep your mixer in tip-top shape.

SpeedLine Solutions: How to Save Money on Credit Card Fees and Chargebacks:

Speedline’s Pay@ The Door lets pizzerias accept payment at the customer’s door upon delivery.

Marra Forni: Made in the USA vs. Imported Brick Ovens

Marra Forni founder Francesco Marra explains why buying domestic ovens is a better investment for pizzeria owners.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags