Etuvée of Green and Yellow Zucchini

Name: Etuvée of Green and Yellow Zucchini
Cuisine: French
Ingredients: 2 tablespoons chopped fresh Italian parsley leaves; Pepper from the mill; Salt; 2 tablespoons virgin olive oil; 6 small yellow zucchini, washed and dried; 6 small green zucchini, washed and dried; 1 tablespoon finely scissored fresh basil leaves; 1 tiny clove garlic, finely chopped

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Use the very small green or bright yellow zucchini barely one inch across. If yellow zucchini are not available, replace them with crookneck squash. This is good with all meats.

Ingredients

6 small green zucchini, washed and dried
6 small yellow zucchini, washed and dried
2 tablespoons

Europe
France
Side dish
Vegan
Gluten-free

Method

Cut the zucchini into ⅓-inch-thick slices. Heat the olive oil on medium heat, then toss both squash in it to coat them evenly and very well. Season with salt and pepper. Cover and cook 5 minutes over medium heat. Toss, cover again, and cook another 5 minutes. Do not cook more than 12 to 14 minutes altogether. When tender, toss the herbs and garlic into the vegetables, correct the final seasonin