Zucchini and Olives in Olive Oil Stir-fry

Zucchini is one of the vegetables that I was not a fan of as a child but now love as an adult. Zucchini are not failed cucumbers. They go well with tomatoes, onions, and mushrooms, and of course make a good topping for spaghetti. Not every stir-fry has to be Asian or Asian-inspired, either. Here the zucchini has been cooked into a side dish.

First, chop up the onions.

Start stewing the onions with oregano, thyme, basil, black pepper, olive oil, cooking wine, and dried chopped parsley. I add some water for this. Feel free to add a bay leaf or two.

If you are going to add mushrooms, now would be a good time to do it. Chop up the olives and add them to the onions.

Slice the zucchini. If you are going to pack this dish into a lunchbox, you might one to halve the slices. Add the zucchini to the skillet.

And this is what you get. It's not department store deli fare, but it looks and tastes like a wholesome home-cooked dish.

☆The Next Day☆

The leftovers go well with spaghetti for a quick, easy dinner.

Please, try not to notice the plate's surroundings. Don't even think about them.