Zucchini Suprise Recipes

Steps:

• Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1-centimeter (3/8-inch) chunks and add to the pan to let the fat render out. Trim the zucchini, halve lengthways, then chop into 2-centimeter (3/4-inch) chunks. Stir into the pan, then season with a little sea salt and a good pinch of black pepper. Halve or quarter the tomatoes, deseed, and add to the pan. Pick, roughly chop and add the parsley leaves.
• Reduce the heat to medium and cook for about 15 minutes, or until softened, stirring occasionally. This gives you a really fresh, delicious zucchini dish full of life, just how Nonna Maria made it. Or you can turn the heat down lower and cook it for 40 minutes, so you get a deeper, sweeter, frumpier result, adding a splash of water to loosen, if needed. Both ways are delicious, and celebrate zucchini at their very best. Just before serving, taste and check you've got the seasoning spot on.

Steps:

• Brown ground beef in large skillet. Drain off fat.
• Cut vegetables in bite size pieces, 1/2 to 1 inch size.
• Add zucchini, onion, pepper and tomatoes, squeezing tomato peices to start bringing out the juice.
• Sprinkle with salt seasoning and stir.
• Cover, bring to a simmer and simmer for 25 minutes, stirring occasionally; It makes it's own juice.
• Serve in a soup bowl if you like the juice with it, or use a slotted spoon to serve without juice.
• Sprinkle with shredded cheese and/or parmesan.