This Zucchini, Tomato & Cod Recipe is super quick, satisfying, healthy, and reheats well. I wasn't planning on blogging about it, but after tasting my creation, I wanted to share it with you.
If you have had one too many burgers or hot dogs yesterday at the 4th of July get together, or are drowning in the number of zucchini from your garden, or don't eat meat on Fridays, or just want something that feels light, make this dish!
Zucchini, Tomato & Cod Recipe
Serves 4
Ingredients
2 teaspoons olive oil
3 zucchini, quartered lengthwise and cut into 1/4" slices
3 summer squash, quartered lengthwise and cut into 1/4" slices
1/2 large Vidalia onion, chopped
3 garlic cloves, chopped
salt and pepper to taste
2 14.5 ounce cans of diced tomatoes (I use Muir Glen: not sponsored. I really like them and order them by the case on Amazon.)
1-2 pinches red pepper flakes
4 cod filets (or use halibut or tilapia or even shrimp)
fresh basil
Directions
1. Heat the olive oil in a large skillet. Add zucchini, summer squash, onions, and garlic. Season with salt and pepper and saute until the vegetables are tender.
2. Add diced tomatoes and their juices and red pepper flakes and bring to a low simmer.
3. Submerge cod in the zucchini/summer squash/tomato stew and simmer, covered, until the fish is cooked through. This may take 5-15 minutes depending on the size of the fish: check the fish with a fork to make sure it is cooked through.
4. Serve topped with fresh basil.
NOTES:
1. I used defrosted cod. It worked really well.
2. You can use sliced peppers into the stew in step #1.
3. Olives or capers would be a great addition to this dish.
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