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.
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.
Scatter half the sliced onion and sliced garlic over the bottom of a large, relatively shallow oven dish that has been lightly oiled, press the zucchini fans, cut side down, firmly into place, forcing them slightly, side by side, slip the branches of herbs here and there in the crevices (or sprinkle them over the surface), scatter the coriander evenly, sprinkle with salt and pepper, scatter the remaining onion and garlic regularly all over, press the surface firmly with the palm of your hand, dribble olive oil liberally all over and pour over the white wine (the contents should bathe by slightly over half). Press a sheet of aluminum foil over the surface and bring to a full boil on top of the stove (protecting the receptacle from direct heat with an asbestos pad if it is earthenware) before transferring it to a 375° to 400° oven for about ½ hour or until the zucchini is only just tender (it will remain slightly firm, thanks to the acidity of the white wine). “Cool” for a good ½ hour in a warm place (turned-off oven, for instance) before serving directly from its dish.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.