In this recipe we are stewing tiny pieces of zucchini in a kind of zucchini broth. This method brings out the essence of the zucchini. It also prevents the olive oil from oxidizing, making it a really health way to eat zucchini and so delicious!
I added a little goat cheese, but it is delicious without if you don’t eat dairy.
Zucchini with Squash Blossoms and Olives
Gluten Free, Dairy Free, Vegan and Paleo (without the goat cheese)
4 servings
2 Tb extra virgin olive oil
5 medium zucchini (about 1 ½ lbs) – halved lengthwise, seeded and cut into ½” dice
2 thyme or lemon thyme sprigs
Celtic Sea Salt
1 tsp lemon juice
¼ cup pitted Nicoise olives, chopped
Freshly ground pepper
4 thinly sliced squashed blossoms
2 oz soft mild goat cheese (optional) crumbled
- In a large skillet, heat 1 Tb of the olive oil. Add half the zucchini, 1 thyme sprig, a generous pinch of Celtic salt and ¼ cup of water.
- Cook over moderately high heat, stirring occasionally until the zucchini is barely tender and the water has evaporated, about 5 minutes; add more water if the zucchini starts to brown.
- Transfer the zucchini to plate to cool; discard the thyme sprig. Wipe of the skillet and repeat with the remaining olive oil, thyme zucchini and salt adding another ¼ cup of water.
- In a large bowl, toss the zucchini with the lemon juice, olives and squash blossoms.
- Season with salt and pepper and transfer to a serving platter.
- Crumble the goat cheese over the zucchini and serve.
Here is a picture of the zucchini before I cooked them…
