Zucchini à la grecque

Zucchini à la grecque

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Serve chilled as a first course or with crusty French bread as a light lunch dish.

Ingredients

Quantity Ingredient
8-10 small zucchini, cut into 5 mm slices
1 tablespoon fresh tarragon, chopped
or 1 teaspoon dried tarragon
1 tablespoon lemon juice
1 garlic clove
1 tablespoon parsley, finely chopped
1 tomato, peeled and seeded
pinch freshly ground black pepper
1 bay leaf
60ml olive oil
250ml water

Method

  1. Place all ingredients in a heavy saucepan or flameproof casserole. Cover and bring to the boil.
  2. Reduce heat and simmer gently for 5–6 minutes or until zucchini is tender but still firm. Let mixture cool, then chill.

Variation

  • Vegetables à la grecque: Many vegetables can be served this way. Use 6 young leeks or artichokes, 8–10 tender sticks celery, 500 g button mushrooms or baby onions instead of zucchini.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again