Roasted Zucchini In A Cast-Iron Skillet

Just when you thought I had run out of zucchini recipes! I have more, and keep finding new ones. This is a real keeper. This is adapted from a recipe in <em>The Marshall Field Cook Book</em>. Please don't leave out the anchovies. They add so much flavor. They melt into the mix and add a deep intense flavor that's anything but fishy.

You can also throw in potatoes or beans.

Serves 4-6
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2 tablespoons extra virgin olive oil
2 anchovy fillets, chopped
4 cloves garlic, thinly sliced
1 onion, diced
4 zucchini, thickly sliced
2 cups canned crushed tomatoes
1/2 cup dry white wine
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley for garnish
1/2 cup shaved Parmesan cheese, for garnish

Place a large, cast-iron skillet over medium heat and when it is hot, add the oil. Add the anchovies, garlic, and onion. Cook for 4 to 6 minutes, until the onions brown. Add the zucchini and cook until lightly browned, about 10 minutes. Stir in the tomatoes, wine, oregano, pepper flakes, and salt and pepper to taste. Decrease the heat to medium-low and cook at a low simmer until the zucchini is soft but still holds its shape, about 45 minutes.

Transfer to a serving bowl and garnish with the parsley and Parmesan. Serve warm.