Vi’s Zucchini with Tomatoes and Garlic: A Family Recipe from Kate Nagle-Caraluzzo

This recipe is from Kate Nagle-Caraluzzo, Executive Director of Town Hall Seattle and Guest Speaker of our 2024 Community Harvest Gala.

“This recipe is basic but so incredibly comforting and joyful to me. It represents abundance because August and September would bring loads of zucchini and tomatoes into our home right off the vines of our small family farm. My parents would make giant pots of it that we'd serve for days over rice, pasta, and polenta or with fresh bread sprinkled with parmesan and chopped parsley. Joy is a key feature here because it showcases simple ingredients that beautifully meld together to have family and friends share something special. It's like tasting summer in every single bite. Plus, this is a recipe from my grandmother!”

Ingredients

4-5 lbs zucchini - ¼” sliced

1 medium head garlic - finely chopped

1-quart tomatoes - peeled and chopped

½ cup extra virgin olive oil

1 tsp salt

1 tsp oregano

Black pepper to taste

Instructions

In a 4-to-5-quart Dutch oven, heat olive oil, add garlic, stir lightly (about 3-5 minutes, don’t over crisp it).

Add zucchini and stir, coating the zucchini with the oil garlic mixture.

Cook covered over low heat 45 minutes - 1 hour, stirring every 1–15 minutes (until zucchini tender).

Add remaining ingredients and cook uncovered for 15-20 minutes.

Taste and season accordingly – add hot pepper flakes, grated cheese, basil, parsley, and serve over rice, pasta, polenta, fresh bread.