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Saturday, March 17, 2012

Zuchinni Provencal

FOOD:
Try Cooking Lounge's quick, versatile zuchinni provencal recipe, for a satisfying and refreshing side dish.

A recipe found, while comparing various versions, suggested adding pasta to make the zuchinni provencal a budget friendly main dish. Good idea. 

Simple, versatile, and economical is a winning combination.

seared pork loin, low flame and slow simmered zuchinni provencal, brown rice

zuchinni
plum tomato
sweet red peppers
fresh thyme
olive oil
onion
garlic
salt * pepper 




low flame and slow simmered zuchinni provencal 
  • Quickly brown onions and zuchinni in olive oil over medium heat. 
  • Add fresh thyme and chopped garlic. Mix a few times.  
  • Toss in diced plum tomatoes.
  • Salt and pepper to taste. Other fresh herbs like rosemary or parsley, if you like.
  • Lower flame to simmer and cover. 
  • Cook 10 minutes, a couple of minutes less if you prefer. 
  • Top with fresh thyme before serving. 
chilled, marinated zuchinni provencal salad
  • Will need fresh lemon juice or your favorite vinegar.
  • Thinly slice, shred, julienne, or dice zuchinni.
  • Toss the above ingredients together.
  • Make a dressing by thoroughly mixing the olive oil with lemon juice or vinegar.
  • Pour over vegetables. Stir and coat all with dressing.
  • Chill for at least one hour. Marinate in fridge overnight for lots more flavor. Will keep fresh for days.
  • Top with fresh thyme before serving.  
Enjoy,
Cooking Lounge