|1½ pounds||Small zucchini|
|½||Stick of butter|
|1 bunch||Green onions; white parts only minced|
|2||Plum tomatoes; seeded and chopped|
|2||Ears of corn; kernels only|
|¼ cup||Chopped mixed herbs (basil; parsley, marjoram, and /or oregano)|
Trim ends of Zucchini and rise under cold water, rubbing off loose dirt.
Place in a bowl of ice water and soak for 15 minutes. Remove from water, cut lengthwise and slice ¼" to ½" thick. Drain on paper towels.
Cook butter and green onions in large skillet over medium-low heat until butter is melted and onions are soft (5minutes). Add Zucchini and increase to medium. Season with salt to taste and cook stirring until zucchini begins to shiny, about 5 minutes.
Add ½-cup water and cook stirring until all the liquid evaporates, 9-10 minutes. Zucchini should be somewhat soft, Season to taste again with salt and a few grinds of pepper and increase heat to high, Add tomatoes and cook, stirring until tomatoes melt into stew about 5 minutes.
Add corn kernels and mixed herbs and cook stirring, until corn is just cooked through, about 2 minutes. Removes from heat then adjust seasonings and serve. Posted to JEWISH-FOOD digest V97 #236 by Linda Shapiro <lss@...> on Aug 21, 1997
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