Monday, October 22

Baby Zucchini with Spanish Vinaigrette

I love baby zucchini. They are cute, tender, and very flavorful. Most grocery stores sell them in bunches or packages by the pound. If you have trouble finding baby zucchini you can always use green zucchini, just be sure to cut into long thin spears.

Highlighting the zucchini with a Spanish style vinaigrette is a great way to add flavor and depth to them.

Full time: 15 minutes
Serves 2

You will need:

1 bunch (1 pound) baby zucchini
1 hard boiled egg
1/2 cup plus 2 tbsp olive oil
3 tbsp distilled white vinegar
1 tbsp dried tarragon
1 tbsp dried parsley
1 tbsp dried chopped onion
2 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1 tsp garlic powder

Let us begin:

In a sauté pan, heat 2 tbsp olive oil over medium heat.

Slice baby zucchini in half length-wise.

Add zucchini into hot pan and dust with 1 tsp salt, ground pepper, onion powder, and garlic powder.

Allow to slowly cook and turn golden. While this cooks we can make the sauce.

In a food processor or blender pour remaining olive oil, white vinegar, chopped onion, tarragon, and parsley.

Whirl on medium for a few minutes to create a nice emulsion.

Chop hard boiled egg roughly.

Add egg into food processor and whirl until not egg chunks can be scene.
 
 

By now you zucchini should be golden and ready to go, approximately 5-8 minutes.

Plate zucchini in a nice little stack and drizzle vinaigrette over them, enjoy!