Zucchini Cacciatore

I am just so grateful for all the people around me who have an abundance mentality. I keep receiving lots of zucchini’s from friends and neighbors, and even people, who live down the street from me, who put a “free” box of vegetables out by the road. True, zucchini’s are in full season and coming out everyone’s ears, but if these people didn’t have abundant attitudes, they could always hoard it, canning or freezing it for later. But no, they willingly give me as much as I would like! 

Just today, my friend and I were taking our boys out to play on the swings when our neighbor came out and offered us some zucchini. We accepted, but she didn’t stop there! She gave us cabbage, onions, and tomatoes as well! There is no way she could have known that we used our last onion and tomato yesterday, nor that it would stretch our groceries just a few more days, but she was so kind as to share her bounty. 

I was also able to help another of my friends can her peaches on Labor Day. I thought she might need and extra hand, and we enjoyed chatting together as we worked. To my surprise, she sent me home with a bag of peaches and pears! I wasn’t helping to get compensated, but she was just so abundant that she was happy to share.

Seriously, when I talk about autumn and the abundance that surrounds us, I just can’t take enough of it in! People are so kind hearted and we just need an opportunity to take notice. While autumn harvests do tend to bring out the best in people, I am sure that they are just as good the rest of the year. My own goal, and challenge to you, is to notice the good in others. As kids we were always taught that if you say 1 bad thing about someone you have to say 3 nice things. Well let’s skip the bad – let’s just keep looking for the good in others! And if a negative thought about someone does creep in, let’s be sure to quickly replace it with something we admire or appreciate about them.

Here are my shout out’s today (you know who you are):
Kim is very sincere and takes time to personally care about others.
Melissa is one of my greatest friends and examples.
Carol is a food inspiration to me! I hope I can eat like her! :) Oh, and know what she knows too…

While I was reading a book called “Animal, Vegetable, Miracle” by Barbara Kingsolver I found a recipe for what she called “Eggs in a Nest“. It was basically eggs poached in a chard and tomato sauce. While I didn’t have chard, I had lots of zucchini! The first time I made this, I followed her recipe exactly, just substituting zucchini for chard. Limi and I liked it, but we knew we needed to make our own adaptations to the recipe. The second time we made it (the version I am posting today) we were astounded with how flavorful the Cacciatore turned out to be!
 
This recipe is not just full of flavor, but it is also full of nutrients. It is a meatless recipe that will never leave you missing the meat.

Oh, and by the way, let me talk about cacciatore for a second. My mom used to make chicken cacciatore when I was growing up, but I didn’t actually know what it meant until a few weeks when I looked it up. Cacciatore is an Italian word meaning “hunter”, and indicates something cooked in a tomato sauce (I don’t really know how they connected hunting to tomatoes…). The reason I called this a cacciatore is because the zucchini and eggs both are simmered in a tomato sauce, just like a chicken cacciatore might be.

Ingredients:

1/2 cup onion, sliced
2 TBS olive oil
1 large tomato (& enough water to blend)
1/2 cup tomato sauce
1-2 TBS fresh basil, chopped
1 tsp garlic powder
2 maggi (or 2 tsp bouillon)
1 tsp salt
4 cups grated zucchini
6 eggs

Directions:

Heat the oil in a large frying pan, over medium-high heat. Add the onions and saute until translucent. Put the tomato in a blender, with enough water to blend, and blend until smooth. Add the blended tomato and tomato sauce to the pan and bring to a simmer. Add the basil, garlic, bouillon, and salt. Simmer the sauce for about a minute, to infuse the spices, and then add the zucchini. Let the Cacciatore simmer for an additional 5 minutes.
Crack the eggs in a circle, around the sauce, so that the egg whites don’t touch. Cover the pan with a lid and poach the eggs for 5 minutes (more or less, depending on your preference for cooked eggs).
Serve the Zucchini Cacciatore over cooked rice.
 

var r = document.URL; Pin It!

Advertisements

One thought on “Zucchini Cacciatore

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s