Zucchini in Stufato (zoo-kce-nee in stoo-fah-toh) are equally good hot or cold and may be reheated without problems.
Courgettes cooked in this way are excellent with veal or lamb chops.2 tablespoons olive oil
2 large onions, sliced and pushed out into rings 2 garlic cloves, crushed 1 lb. courgettes , trimmed and cut into 5-inch slices
8 oz. tomatoes, blanched, peeled, seeded and chopped
1 teaspoon coriander seeds, crushed
5 teaspoon dried basil
2 teaspoons chopped fresh parsley
In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, reduce the heat to low and add the onions and garlic and fry, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown. Add the courgettes , toma- toes, coriander, basil and parsley to the pan and cook for 25 to 30 minutes or until the courgettes are tender when pierced with the point of a sharp knife.
Remove the pan from the heat, trans-fer the courgette mixture to a warmed serving dish and serve immediately.