Zucchini provencal

4 Servings

Ingredients

Quantity Ingredient
1 pounds Small zucchini; unpeeled
Salt
2 To 3 tb. olive oil
1 medium Onion; peeled and chopped
1 large Garlic clove; peeled finely chopped
3 mediums Ripe tomatoes peeled and quartered*
1 tablespoon Chopped fresh parsley
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh oregano
¼ teaspoon Fresh rosemary; fine chopped
2 tablespoons Dry white wine
Salt and pepper; to taste

Directions

*Or use canned plum tomatoes.

Scrub zucchini well under running cold water. Cut off ends and cut into ¼" 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.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.

Toronto: James Lorimer & Company, 1985. Pg. 49. ISBN 0-88862-788-2.

Electronic format by Cathy Harned.

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