Zucchini Agrodolce

3-4
Servings
15m
Prep Time
28m
Cook Time
43m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated and does not include resting times."

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (225.6 g)
  • Calories 262.9
  • Total Fat - 23.8 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 54.3 mg
  • Sodium - 55.1 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 5.8 g
  • Protein - 4.8 g
  • Calcium - 46.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 30.5 mg
  • Thiamin - 0.1 mg

Step 1

Place the currants and Verjuice in a small bowl and leave to soak for 1 hour.

Step 2

Spread the zucchini rounds on a wire rack, sprinkle lightly with sea salt and black pepper and leave for 1 hour.

Step 3

Rinse the zucchini and dry really well with paper towel, pressing down lightly to draw out any remaining moisture.

Step 4

Preheat a fan-forced oven to 180C.

Step 5

Place the pine nuts on a baking tray and roast for 6-7 minutes or until golden, checking them frequently to make sure they don’t burn and then set aside.

Step 6

Heat the oil in a fry pan with a tight fitting lid over medium heat and add the onion and sauté for 5 minutes, then add the garlic and cook until golden brown.

Step 7

Add the zucchini and cover the pan with the lid and reduce the heat to low and cook for 15 minutes, turning the zucchini halfway through the cooking time.

Step 8

Remove the lid and increase the heat to medium–high and add the currants and any Verjuice not absorbed and cook for 1 minute or until the liquid has reduced by half and the zucchini is tender.

Step 9

Transfer to a serving platter and sprinkle over the pine nuts and scatter the chopped mint at the very last moment.

Tips & Variations


No special items needed.