FRIED ZUCCHINI SQUASH AND GREEN PEPPERS WITH TOMATOES


Recipe from: "Herb and Spice Sampler Cookbook", Avanelle Day, 1962


1 lb. zucchini squash
3 medium-sized green peppers
1/4 cup olive oil or salad oil
1 tsp. salt
1 cup diced tomatoes
1/4 tsp. oregano or oregano to taste
1/8 tsp. ground black pepper


Wash the squash and green peppers and cut into strips 2-inches long and
1/2-inch wide. Heat the oil in a heavy 9-inch skillet. Add the squash and
pepper strips and fry until they have browned lightly. Add the salt and the
tomatoes and simmer 10 to 12 minutes. or until the vegetables are soft.
Season with the oregano and black pepper. Serve hot. Makes 5 servings.


Charlie's notes: This is a standard dish in my house for the last 35 years.
I have changed the basic recipe though. I cook the vegetables much less than
the recipe calls for. The tomatoes go in with the oregano just after the
zucchini and peppers are tender and starting to brown and I only cook until
the tomatoes are soft. I like to have tenderness but also texture. I use
less salt and more oregano. I add a halved clove of garlic with the zucchini
and peppers (one clove is plenty). The olive oil adds a great deal of the
flavor (I use it generously in this recipe) so I use a good quality extra
virgin.

Charlie wrote:

> Recipe from: "Herb and Spice Sampler Cookbook", Avanelle Day, 1962
>
>
> 1 lb. zucchini squash
> 3 medium-sized green peppers
> 1/4 cup olive oil or salad oil
> 1 tsp. salt
> 1 cup diced tomatoes
> 1/4 tsp. oregano or oregano to taste
> 1/8 tsp. ground black pepper
>
>
> Wash the squash and green peppers and cut into strips 2-inches long and
> 1/2-inch wide. Heat the oil in a heavy 9-inch skillet. Add the squash and
> pepper strips and fry until they have browned lightly. Add the salt and
> the tomatoes and simmer 10 to 12 minutes. or until the vegetables are
> soft. Season with the oregano and black pepper. Serve hot. Makes 5
> servings.
>
>
> Charlie's notes: This is a standard dish in my house for the last 35
> years. I have changed the basic recipe though. I cook the vegetables much
> less than the recipe calls for. The tomatoes go in with the oregano just
> after the zucchini and peppers are tender and starting to brown and I only
> cook until the tomatoes are soft. I like to have tenderness but also
> texture. I use less salt and more oregano. I add a halved clove of garlic
> with the zucchini and peppers (one clove is plenty). The olive oil adds a
> great deal of the flavor (I use it generously in this recipe) so I use a
> good quality extra virgin.

No onions? I'd definitely have some kind of onions (in which category I
include scallions and leeks) in there, and probably a splash of vinegar of
some sort. I wonder how it would be with green tomatoes.

Bob

"Bob" > wrote in message
...
>
> No onions? I'd definitely have some kind of onions (in which category I
> include scallions and leeks) in there, and probably a splash of vinegar of
> some sort. I wonder how it would be with green tomatoes.
>
> Bob

I tried using onions and shallots. They just didn't work for me in this
dish. They changed the character of the dish too much. Not even in a
nightmare would I have considered vinegar or green tomatoes! ;-)

Charlie

"Bob" > wrote in message
...
>
> No onions? I'd definitely have some kind of onions (in which category I
> include scallions and leeks) in there, and probably a splash of vinegar of
> some sort. I wonder how it would be with green tomatoes.
>
> Bob

I tried using onions and shallots. They just didn't work for me in this
dish. They changed the character of the dish too much. Not even in a
nightmare would I have considered vinegar or green tomatoes! ;-)

Charlie

>"Charles Gifford" writes:
>
>"Bob" virtualgoth wrote:
>>
>> No onions? I'd definitely have some kind of onions (in which category I
>> include scallions and leeks) in there, and probably a splash of vinegar of
>> some sort. I wonder how it would be with green tomatoes.
>
>I tried using onions and shallots. They just didn't work for me in this
>dish. They changed the character of the dish too much. Not even in a
>nightmare would I have considered vinegar or green tomatoes! ;-)

Needs a bit of garlic... and I'd add a smooshed anchovy.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
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````````````

In article et>,
"Charles Gifford" > wrote:

> "Bob" > wrote in message
> ...
> >
> > No onions? I'd definitely have some kind of onions (in which
> > category I include scallions and leeks) in there, and probably a
> > splash of vinegar of some sort. I wonder how it would be with green
> > tomatoes.
> > Bob

> Not even in a nightmare would I have considered vinegar or green
> tomatoes! ;-)

>
> Charlie

LOL!! I'm with you, Charlie!
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article et>,
"Charles Gifford" > wrote:

> "Bob" > wrote in message
> ...
> >
> > No onions? I'd definitely have some kind of onions (in which
> > category I include scallions and leeks) in there, and probably a
> > splash of vinegar of some sort. I wonder how it would be with green
> > tomatoes.
> > Bob

> Not even in a nightmare would I have considered vinegar or green
> tomatoes! ;-)

>
> Charlie

LOL!! I'm with you, Charlie!
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> (PENMART01)
> :
>
> >>"Charles Gifford" writes:
> >>
> >>"Bob" virtualgoth wrote:
> >>>
> >>> No onions? I'd definitely have some kind of onions (in which
> >>> category I include scallions and leeks) in there, and probably a
> >>> splash of vinegar of some sort. I wonder how it would be with green
> >>> tomatoes.
> >>
> >>I tried using onions and shallots. They just didn't work for me in
> >>this dish. They changed the character of the dish too much. Not even
> >>in a nightmare would I have considered vinegar or green tomatoes! ;-)
> >
> > Needs a bit of garlic... and I'd add a smooshed anchovy.
>
> I agree with the anchovy and garlic.

As in my notes, I do add a clove of garlic. Just one. More than that
overpowers the dish. No anchovy for me!

> I can see not doing vinegar and onion.
> This dish looks like something to play with.
>
> Michael

It is indeed a dish to play with! That's what I did until I found something
I really liked.

Charlie

G'day mates,

Sorry for breaking the thread, but the original has long gone here, so
I'm forced to use a saved copy...
<Quoting original article>
>From: "Charles Gifford" >
>Newsgroups: rec.food.cooking
>Subject: REC: Fried zucchini, green peppers and tomatoes
>Message-ID: et>
>Date: Sun, 03 Oct 2004 00:30:05 GMT
>
>FRIED ZUCCHINI SQUASH AND GREEN PEPPERS WITH TOMATOES
>
>Recipe from: "Herb and Spice Sampler Cookbook", Avanelle Day, 1962
>
>1 lb. zucchini squash
>3 medium-sized green peppers
>1/4 cup olive oil or salad oil
>1 tsp. salt
>1 cup diced tomatoes
>1/4 tsp. oregano or oregano to taste
>1/8 tsp. ground black pepper
>
>Wash the squash and green peppers and cut into strips 2-inches long and
>1/2-inch wide. Heat the oil in a heavy 9-inch skillet. Add the squash and
>pepper strips and fry until they have browned lightly. Add the salt and the
>tomatoes and simmer 10 to 12 minutes. or until the vegetables are soft.
>Season with the oregano and black pepper. Serve hot. Makes 5 servings.
>
>Charlie's notes: This is a standard dish in my house for the last 35 years.
>I have changed the basic recipe though. I cook the vegetables much less than
>the recipe calls for. The tomatoes go in with the oregano just after the
>zucchini and peppers are tender and starting to brown and I only cook until
>the tomatoes are soft. I like to have tenderness but also texture. I use
>less salt and more oregano. I add a halved clove of garlic with the zucchini
>and peppers (one clove is plenty). The olive oil adds a great deal of the
>flavor (I use it generously in this recipe) so I use a good quality extra
>virgin.
</quoting>

Okay. I made this the other day. In part. Not the full recipe. (I
only had two zucchinis, each about 6" by 1", and worked from there.

Used one "red pepper" (actually what we call capsicums, so I'm not
sure if it's anything like the "peppers" whether green or whatever).

About 3/4 cup of roma tomatoes (with the seeds squeezed out).

Added one nice fat clove of garlic, finely chopped, with the zuccini
and "pepper"; and one rasher of chopped bacon -- which I fried to
fairly crisp before adding anything else.

Turned out *really* well. But was barely two servings -- and probably
only one, if I'd been a bit more peekish. :-)

Thanks for the concept, Charlie.

Cheers, Phred.

--
LID

"Phred" > wrote in message
...
> G'day mates,
>
> Sorry for breaking the thread, but the original has long gone here, so
> I'm forced to use a saved copy...
>
> Okay. I made this the other day. In part. Not the full recipe. (I
> only had two zucchinis, each about 6" by 1", and worked from there.
>
> Used one "red pepper" (actually what we call capsicums, so I'm not
> sure if it's anything like the "peppers" whether green or whatever).
>
> About 3/4 cup of roma tomatoes (with the seeds squeezed out).
>
> Added one nice fat clove of garlic, finely chopped, with the zuccini
> and "pepper"; and one rasher of chopped bacon -- which I fried to
> fairly crisp before adding anything else.
>
> Turned out *really* well. But was barely two servings -- and probably
> only one, if I'd been a bit more peekish. :-)
>
> Thanks for the concept, Charlie.
>
> Cheers, Phred.

You are welcome Phred. It is a good starting point for a lot of things!
Makes a good pasta topper too!

Your capsicums are the same as what Americans call "bell peppers" whether
green, yellow, orange or red. It tends to get shortened to just "green
peppers" for the green bells. All the other colors get the "bell" added as
red and yellow peppers can be of several kinds. It is interesting that the
names "peppers" and "chilies" are used specifically for certain kinds of
capsicums (not to be confused with your use of capsicum). =:0

Charlie