marcella hazan's boiled zucchini salad
author: marcella hazan
recipe type: salad
cuisine: vegan, italian
serves: 4
- 4 small zucchini
- 1-2 cloves of garlic crushed to a paste
- olive oil
- red wine vinegar
- salt
- pepper
- chopped flat leaf parsley
- Steam the zucchini until very tender. They need to be soft so they just hold together.
- Cut in half lengthways and remove the top and bottom and place on a plate.
- Smear the cut surfaces with the garlic.
- Tilt the plate so any excess liquid runs off.
- After the zucchini has drained, drizzle it with olive oil, sprinkle with red wine vinegar, salt, pepper, and chopped parsley.
- Taste and adjust the seasoning. I like mine with plenty of tang from the red wine.
My garlic in the photo of the recipe is a bit too coarse, it is better if it is a paste, unless you like chomping into chunks of garlic.
Recipe by quinces and kale at http://quincesandkale.net/recipes/marcella-hazans-boiled-zucchini-salad/
3.5.3208