In a good year zucchini can overwhelm your garden and challenge the most creative cook to find new ways to use this delicious vegetable. Toni introduced us to this recipe, and Jerri has been making it for many years. It is a very flexible recipe: You can adjust quantities to fit the amount of zucchini on hand or the number of people you are cooking for. For two people, Jerri uses the approximately the following amounts:

3 T olive oil
2 cups prepared zucchini
1/3 cup onion
1 medium tomato (about 3 inches in diameter)
1 small clove of garlic
1/4 tsp minced ginger root or 1/4 tsp. ground ginger
1 tsp. curry powder
Salt and pepper to taste.

The proportions are not crucial, and you should feel free to adjust the spices to suit your taste.

INGREDIENTS:

Zucchini Squash
Onion
Tomato
Olive Oil
Clove of Garlic (optional)
Ginger Root (or ground ginger)
Curry Powder
Salt and Pepper

PROCEDURE:

Wash and slice zucchini into 1/3 inch slices. If the zucchini are more than 1 inch in diameter, cut in half before slicing. Slice onion into 1/4" rings and cut rings in half. Wash and cut the tomato into bite sized pieces. Mince ginger root and garlic (if using garlic).

Heat olive oil in a skillet over medium heat. When oil is hot, add ginger root, curry powder and onion. Sauté about 1 minute. Add zucchini and sauté until al dente. Add tomatoes and sauté until just heated through. Season with a dash of salt and freshly ground black pepper. Serve as a side dish with just about anything.