Guest guest Posted July 19, 2001 Report Share Posted July 19, 2001 * Exported from MasterCook * Crosshatched Zucchini Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 424 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** An attractive way to present tender young squash as well as small eggplants. Cut squash lengthwise in half. Using the tip of a small knife, score the cut surfaces in a crisscross pattern without cutting through the skin. Brush lightly with olive oil and season with salt and pepper. Heat a cast-iron skillet over medium-high heat, then brush a film of olive oil over the surface. Set the zucchini cut side down in a single layer and cook until golden. Turn, add a few tablespoons water to create a little steam, and cook on the second side until tender when pierced with a knife. Serve cut side up with a wedge of lemon, Harissa thinned with water, Tomato-Basil Pesto, or any of the sauces suggested for summer squash (see separate recipes). - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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