Aglaia Kremezi

Braised Zucchini with Garlic and Olive Oil

Kolokythia me Skordo ke Ladi

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
The Foods of the Greek Islands
The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

  • About

THIS simple dish, flavored with lots of garlic, comes from the island of Corfu. It should be made only when fresh, tender zucchini are available. Serve with any kind of grilled or roasted meat or poultry. I also love to eat the zucchini by themselves, with fresh crusty bread to dip in the sauce and some good feta cheese.

Ingredients

  • 16 very small, tender zucchini (about 1½ pounds total)
  • Salt
  • ⅓ cup

Method

Trim the zucchini, halve them lengthwise and cut crosswise in half. Salt them generously and let drain in a colander for at least 30 minutes. Pat dry with a paper towel.

In a large skillet, heat the oil and sauté the garlic and zucchini over high heat for 5 minutes, tossing often. Add the water, wine, pepper and salt to taste, reduce the heat to medium and cook for 15 minutes, shaking t