4 zucchinis of about 17 cm in length
1 1/2 tablespoons red wine vinegar
1 tablespoon salt
2 tablespoons melted butter or margarine
2 green onions, chopped
black pepper to taste
1 cup heavy cream or 1 can
1/2 cup chopped fresh parsley
salt and black pepper
4 zucchinis of about 17 cm in length
1 1/2 tablespoons red wine vinegar
1 tablespoon salt
2 tablespoons melted butter or margarine
2 green onions, chopped
black pepper to taste
1 cup heavy cream or 1 can
1/2 cup chopped fresh parsley
salt and black pepper
Hull the zucchinis
Cut each one in half lengthwise
Remove the seeds with a spoon
Cut the zucchinis into thin strips and cut each strip into 5 cm pieces
Place them in a large bowl
Add the red wine vinegar and sprinkle with salt
Mix well and let it sit for 30 minutes
Drain and pat dry with paper towels
Preheat the oven to moderate temperature (180°C)
Place the zucchini strips in a shallow baking dish
Add the melted butter, chopped green onion, and black pepper
Mix well
Roast, stirring occasionally, until tender but still slightly crispy, about 40 minutes
If they start to brown too much, reduce the heat
Heat the heavy cream to a boil
Add the parsley
Reduce heat and simmer for about 5 minutes
Pour over the zucchinis
Season with salt and black pepper to taste
Serves 4.
