Ingredients (4-5)

• 12 ounces / 340 g Sicilian long zucchini (cucuzza)
• A bunch of tenerumi, Sicilian long zucchini greens (8 ounces / 225 g clean weight)
• 6 ounces / 170 g small Early Girl tomatoes
• 4 tablespoons / 1/4 cup / 60 ml extra-virgin olive oil
• 6 ounces / 170 g onion sweet onion (like Walla Walla or cipollini), finely diced
• 1/4 teaspoon fine sea salt
• A pinch of freshly ground black pepper

Instructions

Trim the zucchini top and bottom, quarter each lengthwise, then cut crosswise into slices 1/8 inch / 3 mm thick.

Wash the tenerumi, discard the thickest stems and tendrils. Cut the leaves in 1-inch / 2.5 cm ribbons and the tender stems into short lengths.

Halve the tomatoes and cut each half into 2-4 slices, depending on size.

Warm up the olive oil in a large skillet or deep sauté pan over medium heat. Add the onion, stir to coat and let cook on medium-low heat for 5 minutes, stirring often.

Add the zucchini and tenerumi and stir well. Turn up the heat to medium-low and cook for a couple of minutes, then cover the skillet and turn the heat to low. After 5 minutes, add the tomatoes and stir well. Cover and cook gently until the zucchini and tenerumi are tender, stirring every now and then. The last 5 minutes or so, cook uncovered to let the extra water evaporate.

Remove from the heat and serve immediately.

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