SERVES:
4
INGREDIENTS:
1 - 1 1/2 cups large dice onion
3 cups 3/4 - 1 inch cubed zucchini
2 Tbs olive oil
1 Tbs chopped fresh basil (or 1/2 tsp dried)
1 Tbs chopped fresh oregano (or 1/2 tsp dried)
pinch red pepper flakes
1 large clove garlic, minced
approx. 4 Tbs olive oil
approx. 1 - 1 1/4 cups grated mozzarella cheese
one baguette (or part of a baguette) cut in half lengthwise and crosswise
PROCEDURE:
Make the stew by adding a splash of olive oil to a large, deep, heavy bottomed pan and sauteing 1 generous cup of large diced onion and about 3 cups of 1-inch cubed zucchini.
While you're keeping your eye on that, mince a large clove of garlic and toss that with a little olive oil and chop about 1 Tbs each of fresh basil and oregano if you're using it.
Once the onion is translucent, add about 2 cups of rough chopped ripe tomatoes and add a little pinch of red pepper flakes and add a little splash of vegetable broth and let that gently simmer along.
Make the garlic bread by slicing a baguette in half lengthwise and crosswise and then brushing the cut sides with the garlic oil and toasting that underneath the broiler until lightly browned.
Then pull it out and top it with grated mozzarella cheese and broil it again until the cheese has melted.
Once the bread is done and the zucchini is cooked through, but not too soft, add the herbs, add a little more olive oil and salt to taste, let that cook for a minute and it's time to eat.
Serve the stew over the top of the toasted bread in large shallow bowls.
HINTS:
If you're using dried herbs instead of fresh, add them earlier on while you're cooking the onions and zucchini.
You may have to carefully move the garlic bread around as it is broiling so that it browns evenly.