Zucchini Provencal
Ingredients
- 2 tb Dry white wine
- 1 lg Garlic clove; peeled
- 1 ts Chopped fresh thyme
- Salt
- 1 ts Chopped fresh oregano
- 1/4 ts Fresh rosemary; fine chopped
- salt and pepper to taste
- 1 tb Chopped fresh parsley
- 3 md Ripe tomatoes
- 2 To 3 tb. olive oil
- 1 md Onion; peeled and chopped
- 1 lb Small zucchini; unpeeled
Instructions
- *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. From Nancy Enrights Canadian Herb Cookbook by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 49. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
