Garden Skillet Supper

Feeling victorious about the first albeit small harvest from the garden, I was eager to put the fresh produce to work. I decided to wait until James came home from his conference so that we could celebrate the harvest together. So, while he was on his way home from the airport, I was preparing a dinner with the first of our homegrown veggies.

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Today’s recipe is what I prepared for James‘ first dinner home after his week-long foray in Pittsburgh. Knowing that he’d eaten haphazardly, most likely, for an entire week, I thought it was all the more fitting that his first meal be wholesome, fresh, and vegetarian.

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It was such an exciting thing to slice open the tomatoes and the zucchini that I’d harvested just a day ago. You’d think I’d never sliced a tomato before, the way I marveled at its every feature. The giant zucchini was only half consumed by making this recipe. I suppose I’ll have to find another use for the other half!

Garden Skillet Supper
Adapted from Cooking Light
Serves 4

    1 tablespoon olive oil
    2 1/2 cups chopped zucchini
    1 medium onion, chopped
    1 cup sliced celery
    1 cup diced red bell pepper
    salt & pepper, to taste
    1 1/2 teaspoons dried oregano, crushed
    1/2 teaspoon dried savory
    4-6 cloves garlic, minced
    2 cups diced tomato
    2 15oz cans cannellini beans, rinsed & drained
    2 cups chopped baby spinach
    1/2 cup chopped fresh basil
    4 ounces part-skim mozzarella cheese, shredded

    Heat olive oil in a large, non-stick skillet over medium-high heat. Add zucchini, onion, celery, and bell pepper; sauté 10-12 minutes, stirring occasionally, seasoning with salt and pepper as needed.

    Once vegetables have softened and have begun to brown slightly, stir in the oregano, savory, and garlic. Stir constantly for 30 seconds or until garlic is fragrant. Add the tomatoes and beans. Cook for 5-7 minutes, stirring frequently.

    Add spinach to the top of the mixture with a pinch more salt and pepper. Cover and cook for 1-2 minutes or until spinach wilts. Stir in the basil and mix until incorporated. Top the mixture with shredded mozzarella and let stand, covered, until cheese melts.

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This dish comes together pretty quickly and uses ingredients that are typically easy to find — especially in summer. If you aren’t able to find canned cannellini beans, great northerns or any other white beans will do. I find that the dish is quite filling as is, but serving it with a side of homemade cornbread or with a salad wouldn’t be out of the question.

Fresh tomatoes, fresh zucchini, fresh basil… you couldn’t ask for a bigger taste of summer!

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~ by Jason on July 16, 2010.

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