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  • Zucchini Regina a la Mattea
    Recipe contributed by Mattea Francesco
    • 2-3 medium zucchini, chopped small
    • 2 chopped garlic
    • 1 large chopped onion
    • 1 cup seasoned breadcrumbs
    • 1 cup Romano cheese, grated
    • 1/2 cup chopped green olives
    • 1 tablespoon capers (rinsed & chopped)
    • 1 diced large fresh tomato
    • Pinch of hot pepper flakes
    Sauté in 3 tablespoons olive oil the zucchini, onions and garlic until tender/soft (not mushy). Stir in tomatoes, capers, olives and hot pepper flakes to taste. Place 1 tablespoon oil in casserole dish and layer 1/2 of the mixture. Mix breadcrumbs/cheese and spread it on the zucchini mix in the casserole. Top with the last of the zucchini mixture and top with remainder of breadcrumb/cheese mix. Bake in 350 degree oven for 30 minutes. This is a very tasty side dish to any meal. Also makes an excellent filling for a sandwich on crusty bread (with a slice or two of soprasatta or salami or as a topping for bruschetta). This recipe is very forgiving. You can use as much of any ingredient that you like and it will still be very delicious and versatile.

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