How to make a quick zucchini side dish

Zucchini is one of the easiest vegetables to use in the kitchen, but can also be one that is quickly ruined if you don’t keep your wits about you.

"Zucchini plus three" cooked by Jeremy Vincent. Picture: Dannika Bonser

ZUCCHINI is one of the easiest vegetables to use in the kitchen, but can also be one that is quickly ruined if you do not keep your wits about you.

This quick treatment with red onion, raisins and pine nuts turns a simple combination into a delicious side dish or starter.

Serve as a side dish to meats
or as a vegetarian starter.

Serves 4-6

ZUCCHINI PLUS THREE

1kg small to medium zucchini, washed and both ends trimmed

3-4 tbsp olive oil

1 large Spanish (red) onion, thinly sliced

75g raisins, soaked in warm water

3 tbsp pine nuts, lightly toasted

Sea salt and freshly ground black pepper

Slice the zucchini on a slight horizontal into bite-size pieces. Place in a colander over a sink or bowl, lightly salt and leave for about 20 minutes.

Meanwhile, heat the olive oil in a large frying pan and when it is hot — but not smoking — add the onion with a pinch of salt. Give it a good stir, reduce the heat to low and cook very slowly for about 20-30 minutes until golden in colour and sweet in smell. Be sure to stir the onions every
5 minutes so they cook evenly and do not stick to the bottom of the pan. Remove from the heat, drain the onions and keep the oil.

Rinse the zucchini slices under cold water to remove any excess salt and dry them with paper towels.

Set the frying pan over a high heat and return the olive oil to the pan. Add a little more oil if much of it has been absorbed during cooking the onions. When the oil is hot, add the zucchini and cook for about 5 minutes, stirring every now and then until tender but not mushy. Drain raisins and add to the zucchini along with the pine nuts and onion.

Taste for seasoning (they may only need a little pepper, as the zucchinis will be salty enough).

CARE WHEN COOKING: GO EASY ON THE WATER

DUE to a high water content, zucchini is best steamed or cooked as quickly as possible with a minimum of water added. Don’t be tempted to add too much liquid, especially if you are using a non-stick pan. Encouraged by a little oil or butter they quickly give up their water content and, if you are like me and prefer zucchini pieces still with a little crunch, you can’t afford to leave the stove during cooking.

Remember, overcook zucchini and you end up with mush — no way to salvage it other than to make soup.

If your zucchini is overly large, it will have more water. Some cooks prefer to drain large zucchini of its water before proceeding with a recipe, much the same as eggplant. To drain, cut into slices and arrange them in a shallow dish or colander; sprinkle uniformly with coarse salt and let drain for 20 to 30 minutes. Strain under cold water, pat dry and proceed with recipe.

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BE GENTLE

HANDLE zucchini with care as they are easily damaged. Look for a moist stem end and a slightly prickly, yet shiny skin as indicators of freshness. Ideally, green zucchini should be no more than 15cm long and 3cm in diameter, with firm skin free of cuts or bruises. Baby zucchini are a popular new item in the markets and with home gardeners who can pick them at any time. These can be steamed, sauteed, or pickled whole.

STORAGE

STORE zucchini in a plastic bag in the refrigerator crisper drawer four to five days and do not wash it until just before use. At the first sign of wilting, use immediately. Softness is a sign of deterioration. Cooked zucchini should be covered and refrigerated up to two days.

To freeze, slice zucchini into rounds, blanch for two minutes, plunge into cold water, drain and seal in airtight containers or plastic bags. Frozen zucchini can be kept for 10-12 months.