Even though zucchini is available all year, it is never more plentiful than it is right now. In fact, I have received so many letters from readers asking for ways to use the zucchini they have growing in their gardens that I decided to make it my vegetable of the month for August.
This recipe offers an ideal way to use up a lot of zucchini because 6 cups of it reduces in volume to just 2 cups. This intensely flavored Italian appetizer is often served as part of an antipasto assortment in Italy. I like to serve Zucchini Agrodolce as a relish with grilled poultry and meat. If you really have a lot of zucchini, you may want to put it up in jars to give as Christmas gifts this year.NOTE: Jeanne Jones' booklet, "Beans and Legumes for Every Occasion," contains some light and delicious recipes for these nutritious foods. Order it for $3 and a stamped (52 cents), self-addressed, No. 10 envelope from Beans, PO Box 5541, Riverton, NJ 08077-5541.
Recipe
ZUCCHINI AGRODOLCE
1 medium onion, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large zucchini (11/2 pounds), thinly sliced (6 cups)
1/3 cup dry white wine (optional: water or ginger ale)
1/3 cup balsamic vinegar
1/3 cup sugar
2 tablespoons raisins
Cook onion, covered, over very low heat until soft and translucent. Add a little water if necessary to prevent scorching. Add salt, pepper and zucchini and continue to cook, covered, for 5 more minutes, or until zucchini can easily be pierced with a fork.
Add wine or optional liquid, vinegar, sugar and raisins and cook, stirring frequently, until dry, about 15 minutes. Cool to room temperature before serving. Store, tightly covered, in the refrigerator.
Makes eight 1/4-cup servings.
- Each serving contains approximately 73 calories; no cholesterol; negligible fat; 78 mg sodium.