Zucchini And Tomato Caviar Recipes

ZUCCHINI TOMATO CASSEROLE

Steps:

• In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

CAVIAR DE COURGETTES - ZUCCHINI CAVIAR

Steps:

• Cut the courgettes into 1/2" thick slices.
• Cook them in simmering salted water for 15 minutes.
• During this time, take the pips out of the olives, and chop them up with the onions, garlic, mint, basil and parsley.
• Drain the courgettes as soon as they are soft and mashable.
• Blend the herb/onion mixture with the courgettes.
• Let cool. When it's cool, whizz it up in a processor, or press it through a food mill.
• Add the fresh lemon juice and the thyme.
• Salt and pepper this, according to your own taste, but making sure there is enough of this seasoning to bring out the flavor of the food.
• At the last minute, add the liquid creme fraiche, using a whisk to blend and get the right consistency (spreadable - dippable).
• Keep this cool and serve with toast fingers or sliced French bread.

ZUCCHINI WITH ONION AND TOMATO

Steps:

• Cut the zucchini in bite size pieces.
• Chop the onion.
• Dice the tomato.
• Heat the olive oil in a heavy skillet.
• Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
• Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
• Serve with grated parmesan cheese.