Zucchini and Vermouth
Cookbook
Page 227
Course: Sides
1984
challenge
chapter 5
Reviews
3 reviews,
average rating 4.0 / 5
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A simple execution that truly elevated this humble vegetable. My daughter and I gobbled it up, and still wanted more. I cannot think of when that has ever happened with zucchini.
The cook is instructed to coarsely grate the zucchini, I turned to my mandolin, used the coarsest tool, and ended up with 1/4 inch wide sticks. I think this was larger than the recipe intended, but it worked well.
I sauteed the zucchini in a scant T olive oil, and cooked it till the zucchini was dry, and soft, and as... Read more
The cook is instructed to coarsely grate the zucchini, I turned to my mandolin, used the coarsest tool, and ended up with 1/4 inch wide sticks. I think this was larger than the recipe intended, but it worked well.
I sauteed the zucchini in a scant T olive oil, and cooked it till the zucchini was dry, and soft, and as... Read more
2 comment(s)
kaye16
· 12 years ago
The larger grating sounds like a really good idea. I'll try to remember this for next time I make this.
Queezle_Sister
· 12 years ago
I also used a pretty high heat - so it browned a bit - and that seemed useful. We made it again tonight - and loved it just as much. Generosity with the pepper seems to help, too.
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Well -- I don't know. This was easy and healthy. I liked it. But I didn't love it. And I can think of other ways I'd rather use zucchini.. That zucchini and goat cheese pizza springs to mind.
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Very simple. Very good. I defrosted 2 cups of grated zucchini. As a side for two, probably 3 cups would have been better. Will definitely do this again.
Made this a second time and liked it again. It is probably a good idea not to overdo the vermouth. However, the vermouthed zucchini went really well with the chicken and blueberry sauce that it accompanied.