Ingredients:
About 1/2 cup, extra-virgin
olive oil, plus more for drizzling
4 medium zucchini, trimmed and cut into 1-inch
pieces/half moon shapes
1 medium sweet onion finely chopped
½ cup thinly sliced scallions
½ cup finely chopped flat-leaf parsley
3 garlic cloves, finely chopped
About 1 teaspoon kosher salt to taste
About ¾ teaspoon freshly cracked black pepper to taste
2 cups chicken broth or homemade chicken stock
2 tablespoons chopped basil, plus torn leaves for
garnish
Sour cream
Shredded Parmigiano Reggiano
Directions:
In a Dutch oven, heat 1/4 cup of the olive oil over high heat. Work in batches to avoid overcrowding the pot, cook the zucchini just on one cut side until golden and caramelized. As soon as the zucchini has browned on one side, transfer to a bowl or large plate.
Add the
remaining olive oil to the pot. Add the onion, scallions, parsley
and garlic and season with 1/4 teaspoon each of the salt and pepper. Cover and
cook over medium heat until the onion becomes soft and translucent, about
10 minutes.
Return
the zucchini to the pot and season with the remaining salt and pepper. Stir in the chicken stock. Use enough stock to just barely cover the vegetables. Bring to a simmer, then reduce the heat to low. Cover the pot and simmer until the zucchini is soft but
not falling apart, about 20 minutes. Stir in the basil.
Ladle into bowls, top with a little Parmigian, a dollop of sour cream and a few basil leaves. Add some thin slices of hot pepper if you like. You'll need a nice thick piece of good crusty bread with this too.
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