Zucchini flowers veracruz-style

Zucchini flowers veracruz-style

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Traditionally a sauce served with seafood, here Veracruz sauce is used to braise baby zucchini (courgettes) and their flowers. This rich and creamy tomato-based sauce, with flavours of the Mediterranean – capers, olives and herbs – makes a lovely accompaniment to fish and seafood.

Ingredients

Quantity Ingredient
12 baby zucchini with flowers attached
80ml extra-virgin olive oil
4 eschalots, finely chopped
2 jalapenos, finely chopped
6 garlic cloves, thinly sliced
2 large handfuls oregano leaves, roughly chopped
2 oranges, finely grated zest and juiced
200ml Veracruz sauce

Salad

Quantity Ingredient
2 large handfuls see method for ingredients
4 breakfast radishes, thinly sliced
1 small handful tarragon leaves
extra-virgin olive oil, for drizzling

Method

  1. Slice the baby zucchini into 1 cm rounds and cut the flowers into quarters lengthways.
  2. Heat the oil in a large frying pan over medium–low heat. Cook the eschalot, jalapeño, garlic and oregano until softened.
  3. Add the sliced zucchini and flowers to the pan and cook for 1 minute.
  4. Add the orange zest and juice and simmer until reduced to a syrup. Add the Veracruz sauce and cook for 2–3 minutes, until the zucchini is tender.
  5. Transfer to a large serving plate. Combine the salad ingredients in a medium bowl, drizzle with a little olive oil and toss to dress. Scatter the salad around the zucchini mixture to serve.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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