Several of my family and friends cannot eat peppers in any way shape or form, so the traditional recipe is out, and this variation is much appreciated. No matter how large a batch I make it quickly disappears. Its good warm or cold, as a vegetable dish or tossed with pasta. Old, worn, wrinkled zucchini do not do well here. Enjoy..
Ingredients
- 1/4 cup extra virgin olive oil
- 10 small, very fresh zucchini (about 2 lbs.) cut into thin rounds
- 2 tsp. fresh thyme leaves, carefully stemmed
- Sea salt to taste
- 3 plump fresh garlic cloves, peeled and minced
- 2 lbs. fresh plum tomatoes (Roma), cored, peeled, seeded, and chopped
- 2 Tbls. tomato paste
- 2 tsps. best-qulity red wine vinegar
Directions
In a very large skillet over moderately high heat, heat the oil until hot but not smoking. Add the zucchini and 1 tsp. of thyme leaves and saute, shaking the pan from time to time, until the zucchini is cooked through but still firm and just beginning to brown slightly, about 5 minutes. The zucchini need not be in a single layer, but should not be piled high in the skillet. The zucchini is done at the point it begins to taste like cooked zucchini and before it looses its green color.
Add the salt and garlic, and cook for 1 to 2 minutes more, just until the garlic begins to brown. The salt will force the zucchini to give off liquid, which will prevent the garlic from burning. Add the tomatoes, tomato paste, and vinegar, and, still over moderately high heat, continue cooking, uncovered, until ingredients are well blended and very little liquid remains in the skillet, about 10 minutes more. Add the remaining tsp. of thyme and taste for seasoning. Serve warm or at room temperature.
Print this recipe
Submitted 6/13/05.
Source: Patricia wells At Home In Provence
Submitted By: Eileen Werth
crzylegs@erols.com
Patricia's Speedy Ratatouille