Provencale style zucchini (microwave)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Chopped shallots |
| 3 | tablespoons | Olive oil |
| 1¾ | pounds | Finely grated zucchini |
| ¼ | cup | Concentrated tomato juice |
| 50 | Fresh basil leaves | |
| ¼ | cup | Ground almonds |
| Salt and pepper | ||
| ¼ | cup | Grated Parmesan cheese |
Directions
Put the shallots in a large casserole dish. Pour half the olive oil over. Cover and microwave on HIGH for 3 minutes.
Add the zucchini to the casserole dish with the tomato juice. Cover and microwave on HIGH for 12 minutes.
Rinse the basil leaves and pat dry on kitchen paper. Put in the food processor with the remaining oil and the ground almounds. Puree until smooth.
Season the zucchini with salt and pepper and add the basil puree and the grated Parmesan cheese. Stir carefully, transfer to a vegetable dish and serve.
_The Ultimate Microwave Cookbook_ Elisa Vergne, 1988 Gallery Books ISBN 0-8317-5985-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-05-95
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