In the Midwest, where
the zucchini crop is a-plenty during the summer months, there is always a
gardener near you who would be more than happy to part ways with a few of
these green goodies. If you’re looking for a new way to fix your
over-flowing crop, try this decidedly Moroccan take on one of our nation’s
½ cup golden raisins
and white wine for soaking
2 tbs extra virgin olive oil
2 cloves of garlic,
minced or grated
½ cup pine nuts
1 lb zucchini
(approximately 3-4 zucchini, depending on the size), thinly sliced
¼ cup water or used
the wine from soaking the raisins
2 tbs freshly chopped
Zest and juice of one
Salt and pepper to
Drizzle of olive oil
First, place the
raisins in a small bowl and cover with enough white wine to soak the
raisins and make them plump and soft. Thinly slice the zucchini and set
aside. In a large skillet, heat the olive oil and sauté the garlic and
pine nuts until the nuts are lightly browned.
Add the zucchini and sauté
until lightly browned, then add the raisins and the wine or water and
cover. This liquid is needed so the zucchini will steam when covered.
Pull off of the heat once the zucchini are tender, but still green.
with the oregano, lemon juice and zest, salt and pepper to taste. Cool
at/to room temp and serve with a drizzle of olive oil or store in the
Great with crusty bread as an appetizer or with couscous as
a side dish.