My wife loves zucchini. I… do not. I no longer even try to agree with her on pizza toppings–who refuses mushrooms and actually wants zucchini??!?
However, I have found one way to cook it that makes it palatable for me.
Using this recipe will not result in the Vegan Police taking away your powers.
Sweet And Sour Zucchini
1 lb. small zucchini
3 tablespoons olive oil
2 cloves garlic, crushed
Juice of 1 lemon
2 teaspoons soft brown sugar
3 tablespoos chopped almonds
1/4 cup raisins
Salt and freshly ground black pepper
Lemon slices, to garnish
Trim the zucchini and cut into long thin slices or ribbons, using a potato peeler.
Heat the oil in a large skillet. Add the garlic and cook 2 minutes. Add the zucchini and stir until coated with oil. Stir in the lemon juice, brown sugar, almonds, raisins, salt, and pepper.
Simmer, stirring, 5 to 10 minutes, until the zucchini are cooked. If there is too much liquid in the pan, increase the heat 1 to 2 minutes to allow it to evapourate. Serve, garnished with lemon slices.
Makes 4 servings
Variation: Other vegetables such as leeks and baby onions are suitable for cooking in this way.
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