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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- 2 medium zucchini (1 lb.)
- 2 Tbs. olive oil, divided
- 2 Tbs. pine nuts
- 2 garlic cloves, minced (2 tsp.)
- 2 Tbs. balsamic vinegar
- 2 Tbs. raisins
- 1 Tbs. capers, drained
Method
- Cut each zucchini crosswise into 3 2 1/2-inch-long cylinders.
- Stand each cylinder upright, then shave 1/8-inch-thick strips away from seedy core.
- Discard core.
- Cut zucchini strips into matchsticks.
- You should have about 3 cups.
- Heat 1 Tbs.
- oil in medium skillet over medium heat.
- Add zucchini, and season with salt, if desired.
- Saute
- 2 minutes, or until zucchini are tender.
- Transfer to plate.
- Heat remaining 1 Tbs.
- oil in skillet over medium heat.
- Add pine nuts and garlic.
- Saute 1 minute, or just until mixture is straw colored.
- Stir in vinegar, raisins, and capers.
- Cook 30 seconds, then return zucchini to skillet and stir to heat through.
- Season with salt and pepper, if desired.
