|
Recipe and Newsletter Archive
STEWED ZUCCHINI Ratatouille is a slow-cooked dish based on eggplant, but if you took away the eggplant and made it quick you'd have this easy, fresh tasting little stew, just the thing for a summer lunch or supper. 2 lbs. mixed zucchini (green, yellow, any shape)Wash and trim the zucchini and cut it into one-inch pieces. Blanch and peel the tomatoes and cut them into wedges or fairly large pieces. Slice or coarsely chop the onions, and mince the garlic. Trim the peppers and cut them in large pieces. Heat the olive oil in a large, non-stick skillet and add the garlic and onion. Stir over medium heat for about ten minutes, or until the onion is perfectly soft. Add the zucchini, peppers and tomatoes, and an ample amount of salt and pepper. Simmer the vegetables for about fifteen minutes, until the zucchini is tender and the tomatoes have cooked down to a sauce. Stir in the basil, correct the salt and pepper if necessary, and simmer another minute or two to marry the flavors. Serve the stew hot with garlic toast, or over steamed rice. Sprinkle with some Parmesan cheese, or a crumbled white farmer cheese if you want to. Serves 8. Zucchnini Variations Add fresh green lima beans in any amount you like for a more substantial dish. Or, if you have corn, add two cups of fresh sweet corn kernels during the last few minutes of cooking time. Or add both corn and lima beans - why not? It's summer. Summer Minestrone Combine equal parts of stewed zucchini and any delicate vegetable broth, add a cup or two of cooked pasta, and heat to a simmer. Season with a squeeze of lemon juice and a dash of salt. Stir a teaspoon of fresh basil pesto into each bowl. ZUCHINNI GRATIN 3 1/2 lbs. zucchini (green, yellow, round, whatever) saltWash and trim the zucchini and coarsely grate it. Toss the grated zucchini with two teaspoons salt and leave it in a colander to drain for at least half an hour, longer if possible. Meanwhile, sauté the onions gently in two tablespoons olive oil, with a dash of salt, in a large, non-stick skillet, stirring often. In about twenty minutes they should be ready - soft and beginning to color. In another skillet, heat a tablespoon and a half of olive oil, and stir the minced garlic in it for a minute. Add the drained, grated zucchini and cook it for about ten minutes, stirring occasionally. Beat the eggs in a large mixing bowl, with salt and pepper to taste. Stir in the onion, zucchini, chopped basil and grated Parmesan cheese. Spread this mixture in a large, lightly oiled gratin dish, and sprinkle the crumbled feta cheese evenly over the top. Sprinkle the soft breadcrumbs over the cheese, and drizzle a tiny bit of olive oil over them. If you have one of the pressurized sprayers, an efficient way to do this is to simply spray a thin film of olive oil over the crumbs. Bake the gratin at 375° for about 45 minutes, or until golden brown and crispy on top. Cut it in wedges or squares to serve, and spoon some chunky tomato sauce alongside if you like. Recipe and Newsletter Archive |