The Forgiving Vegetable
There are certain vegetables that take a lot of abuse from us. We buy them, throw them into the fridge crisper drawer and forget about them for days, sometimes even weeks. Then, when there’s nothing else to make, we pull them out, and they are almost as good as they were when we first purchased them.
A case in point is the zucchini. I know this because I’ve done it many, many times. The zucchini is our friend, and in my opinion, the most forgiving vegetable.
You can fry them, put them in cakes, cookies, or pancakes. You name it, and they are perfect. Not only is the zucchini a forgiving vegetable easy to prepare, but it is also low in calories and rich in potassium and vitamin A.
Zucchinis can be transformed into dinner, lunch or dessert without overpowering anything. I think of them as a laid-back good friend who tolerates a lot without being a pushover.
This zucchini recipe is one that I’ve played with for the past several weeks. I have been eating it with my couscous, piling it on top of brown rice, and adding it to my egg whites. The other night I put zucchini on top of a tortilla with black beans and quesadilla cheese. It was perfect! Enjoy!
Here are a few other zucchini recipes we love: Zucchini Chips and Chocolate Zucchini Cake.
Sautéed Zucchini with Shallots and Golden Raisins
- 2 tablespoon olive oil
- 1/2 cup shallots, minced
- 1/8 teaspoon cayenne pepper
- 2 cups zucchini, diced
- a pinch of salt
- 1/4 cup golden raisins
Heat oil in a large nonstick skillet, over medium heat. Add shallots and cayenne pepper and saute until tender. Add zucchini, salt and raisins. Cook stirring occasionally, until the zucchini is brown and tender. About 8 minutes.