I have tons of zucchini from my garden also, and collard greens! So this is what I did last night. I have a large nonstick skillet. I cut up some fresh tomatoes, zucchini, mushrooms, collard greens, egg plant, onion, and minced garlic and added it all to the skillet with some water and vegetable broth. I also added some fresh herbs...basil and oregano...from my garden. I also added some dried cooked chickpeas I had on hand. I threw in a small can of tomato paste, and simmered the whole thing until everything was soft and thick, about twenty minutes. I made some brown rice and scooped the vegetable/bean mixture over it. It made enough for about six servings and my husband and I had it again tonight. VERY good! No oil required either if you have a nonstick pan.
I also like to add zucchini in tomato sauce with other vegetables and red lentils for a rich spaghetti sauce over spaghetti.
If you wanted a "parmesan" to go over any of these dishes, just add some walnut or almond pieces in your blender or food processor and some nutritional yeast and blend to grind it into a "parmesan" like consistency. Though I haven't tried it, a food processor or coffee grinder might also work for this. I like the nutty texture and taste of ground nuts/nutritional yeast in pasta or veggie types of dishes.
In the end, only kindness matters. - Jewel
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