This is a great two-in-one recipe. The dark-green outer part of the zucchini is stripped off and can be served as part of an antipasto or with a main course. Use zucchini that aren’t too big in diameter.
Remove the flowers attached to the zucchini and put with the extra flowers. Rinse the zucchini. Peel away the dark-green outer part in long strips (use in the recipe). Slice the zucchini into
Meanwhile, open up the zucchini flowers and remove all the inner parts, discarding those. Rinse the flowers gently and pat dry with paper towels. Shred each into 2 or 3 pieces. Add the flowers and basil to the pan, turn through, and continue cooking, covered, for 10 minutes or so. If the sauce looks too tight, add a few drops of hot water but it is a side dish, not a soup! Remove from the heat and leave with the lid on for 10 minutes or so, or until you serve them. These are also nice at room temperature.
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