Name: Zucchini Fans (Courgettes en Eventail)
Yield: Hors d’oeuvre for 4 to 6
Cuisine: French
Ingredients: Something over ½ teaspoon coriander grains; 3 or 4 branches each of thyme, savory, and oregano (or a healthy pinch, dried, of each); Salt, pepper; 9 or 10 small zucchini (2 pounds); ⅓ cup olive oil; ⅔ cup dry white wine; 4 or 5 cloves of garlic, peeled and sliced paper-thin; 2 large sweet onions, halved and sliced as thinly as possible; 3 large, firm, well-ripened tomatoes, unpeeled, conical core cut out, halved vertically, each half sliced thinly

Preparation info

Hors d’oeuvre for
4 to 6

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Thanks for this preparation are due Georges Garin. It has served well and rarely has a guest failed to ask for the recipe. It is good hot or cold, but it is only wonderful warm, accompanied by a cold and rustic, dry white wine.

Ingredients

9 or 10 small zucchini (2 pounds)
3 large, firm, well-ripened tomatoes, unpeeled, conical core cut out, halved ver

Method

Rinse the zucchini, wipe them dry with a towel, trim the tips, and split each in two lengthwise. Place the halves, cut side down, on the chopping board and slice each lengthwise into ¼- to ⅓-inch widths without severing the slices from the stem end so that each half, remaining intact, may be spread slightly, fan-like. Slip one or two tomato slices into place between each of the fan sections.