Anna Sultana’s Hot Zucchini Salad, Maltese Style

Okay, the garden is in its final stage.

Some items are fully ripe and large.

Some items are immature and scrawny.

As you'll find among the zucchini.

The thick zucchinis are perfect for Ma’s Qarabali Mimli - Stuffed Zucchini, Maltese Style.

The smaller sized ones are just fine for Ma’s Parmesan Zucchini.

And then there are the in-between ones…

No problem.  They can be delicious, too.

This recipe makes about six cups of salad.

Hints:

If you have a jar of sun-dried tomatoes, cut a couple of slices and add them to the oil before you start frying.

A red onion adds a nice touch of colour.

For the diced tomatoes you can use fresh or canned, drained.

You can substitute green beans for the peas.

                         Hot Zucchini Salad

                       

Slice into half length wise

3 fresh zucchini (about 1 pound)

Halve the slices, then cut into 1/2 inch thick pieces.                     

Pour into a large skillet

3 Tablespoons Extra Virgin Olive Oil

Heat over medium heat. 

Add

1 onion, thinly sliced 

1 clove garlic, minced 

1 teaspoon oregano

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Cook 3 minutes, stirring occasionally. 

Add 

the prepared zucchini

1 Cup peas 

Cook, stirring occasionally, 4 to 5 minutes or until crisp-tender.

Add

1 Cup tomatoes, diced 

Cook, stirring occasionally, 3 minutes. 

Remove from heat and place in a large platter.

Sprinkle over the salad

3 Tablespoons parsley, chopped

4 Tablespoons grated Parmesan or Romano cheese (optional)