Zucchini season is upon us. This is a simple, clean, and crisp preparation that has fast become one of our favorites.
Zucchini Agrodolce, February 2011 Australian Gourmet Traveller
2 tbsp pine nuts (Rice Kernel requested no pine nuts tonight)
2 tbsp sherry vinegar
1 1/2 tbsp sugar
1 garlic clove, finely minced
2 tbsp olive oil
2 zucchini, julienned
1/2 onion, thinly sliced
- Dry-roast pine nuts in a small frying pan over medium heat until golden (2-3 minutes), set aside.
- Bring vinegar and sugar to the simmer in a small saucepan over medium-high heat, stirring to dissolve sugar, add garlic, season to taste. Remove from heat, stand for 5 minutes, whisk in oil.
- Combine zucchini and onion in a separate bowl, pour over vinegar mixture, toss to combine, and refrigerate until cooled to room temperature (10 minutes).
- Toss pine nuts through zucchini agrodolce and season to taste.