Zucchini In Red Wine Food

ZUCCHINI IN RED WINE

Steps:

• Heat oil in a heavy skillet.
• Add zucchini, onion and garlic and saute over medium heat, turning often, until zucchini is lightly browned on both sides and onion is golden (about 3 to 5 minutes).
• Add mushrooms and thyme.
• Saute for 2 more minutes or until zucchini is crisply tender.
• Add the wine.
• Cook, stirring, over medium heat until wine is somewhat reduced, about 1 minute.

ZUCCHINI WITH RED WINE DRESSING & GOAT'S CHEESE

Steps:

• Preheat a barbecue grill or chargrill on medium-high. Place the zucchini in a large bowl with 1 tbs of the oil. Season with salt and pepper and gently toss to combine. Cook zucchini on preheated barbecue grill or chargrill, turning occasionally, for 8 minutes or until brown and tender. Transfer to a bowl and set aside for 10 minutes to cool slightly.
• Combine the red wine vinegar, garlic, oregano and remaining oil in a jug, and pour over the zucchini. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
• Sprinkle over the crumbled goat's cheese and serve as part of an antipasto platter or as an accompaniment to grilled lamb if desired.

ZUCCHINI IN WINE DOUGH

Steps:

• Cut the zucchinis in lengths, about 1cm broad.
• Grind the pumpkin seeds and mix them well with flour, baking powder, salt, egg and yolk.
• Slowly mix in the wine until the dough is smooth and has a batter consistency, it might be more or less.
• Let rest for 20 minutes.
• Pour boiling hot water over the tomatoes and peel them.
• Cut tomatoes in small pieces and put seeds away.
• Chop onion and garlic and sauté slightly in hot olive oil.
• Add tomatoes and blend.
• Spice with salt and pepper.
• Cut basilca and mix under.
• Heat the oil for frying to 180°C.
• Put each piece of zucchini through the dough and fry for 3 til 4 minutes on both sides until golden.
• Serve with Tomato ragout.
• If you should not like tomatoes (shame!) then this is also delicios with remoulade sauce.