Courgettes (Zucchini) A La Grecque
|Olive oil||3 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Dry white wine||4 Tablespoon|
|Courgettes||96 Ounce (8 Small Sized, 12 Ounce Each)|
|Chopped parsley||2 Tablespoon|
Heat 2 tablespoons of olive oil in a heavy pan or casserole; add the finely chopped onion and the garlic, and saute until transparent.
Add the wine and water, the bouquet garni, coriander seeds, black peppercorns, lemon juice and salt to taste.
Bring to the boil and simmer for 5 minutes.
Trim the ends of the courgettes [zucchini] and wipe the skins clean with a damp cloth. (Do not peel.)
Quarter them and cut into 2 inch segments.
Add to the simmering sauce and cook over low heat for 20-25 minutes or until tender but still firm.
Transfer the courgettes [zucchini] to a deep serving dish, discard the bouquet garni and pour on the cooking juices.
Then allow to cool and chill until ready to serve.
Just before serving, moisten with the remaining olive oil, sprinkle with finely chopped parsley and a little additional lemon juice to taste.