Zucchini Two Ways
Zucchini at the peak of its ripeness doesn't need anything to prop it up. This dish highlights the complexity in texture and flavor that this vegetable has to offer.
This is a recipe for pan-seared zucchini with sautéed zucchini cream. It's a great starter or accompaniment to grilled meats and fish.
Cut 1 small zucchini lengthwise and reserve. Cut 1 large zucchini into quarters and thinly them
Add 4 tbsp of extra virgin olive oil to a medium pot over low heat
Add the sliced zucchini
Add salt to taste and stir
Cover the pot with the lid and allow the zucchini to cook until mush but without getting any color
Add 2 tbsp of olive oil to a hot skillet over high heat. Add the small zucchini flesh side down. Drizzle with the hot olive oil and sear until the flesh is deep golden brown
Blend the cooked zucchini to obtain a smooth cream
Add 2 tbsp of olive oil and blend until combined
Transfer the zucchini cream to small saucepan and warm it up
Plate the zucchini cream to taste on each plate. Add ½ of the pan-seared zucchini to each plate. The zucchini two ways is ready
Yield 2 people
Extra Virgin Olive Oil8 tbsp