Zucchini Provencal Recipe - Cooking Index
Zucchini Provencal Recipe - Cooking Index
| 1 lb | 454g / 16oz | Small zucchini - unpeeled |
| Salt | ||
| 2 tablespoons | 30ml | Olive oil - up to 3 |
| 1 tablespoon | 15ml | Onion - peeled and chopped (medium) |
| 1 | Garlic - peeled, finely | |
| Chopped | ||
| 3 | Ripe tomatoes - peeled, quarter (medium) | |
| 1 tablespoon | 15ml | Fresh parsley - chopped |
| 1 teaspoon | 5ml | Fresh thyme - chopped |
| 1 teaspoon | 5ml | Fresh oregano - chopped |
| 1/4 teaspoon | 1.3ml | Fresh rosemary - finely chopped |
| 2 tablespoons | 30ml | Dry white wine |
| Salt and pepper to taste |
*Or use canned plum tomatoes.
Scrub zucchini well under running cold water. Cut off ends and cut into 1/4" slices.
Sprinkle with salt, toss to coat and let stand in a colander for 30 minutes. Rinse well in cold water, then place in a cloth towel and squeeze out bitter juices. Dry well.
Heat half the oil in a large, heavy skillet and lightly saute zucchini. Remove zucchini from pan and set aside. Discard used oil.
Add remaining oil; heat.
Add onions and gently cook, covered, over low heat ("sweat" the onions), just to soften. Remove lid.
Turn heat to medium and add garlic. Cook, stirring, 1 minute.
Add tomatoes.
Add fresh herbs and wine and the reserved, sauteed zucchini.
Cook 5 to 10 minutes, stirring frequently. Season with salt and pepper. Zucchini should still have some crunch to it.
To vary this, add sliced, seeded green or red peppers with the onions to soften, and proceed as above.
Serve warm as a side dish or cold as a salad. Use small zucchini for the sweetest flavor.
Source:
"Nancy Enright's Canadian Herb Cookbook" by Nancy Enright
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