This recipe for Zucchini Vermouth, by Betty Haire-Weyerer, is from The Haire Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Betty Haire-Weyerer Added: Thursday, December 4, 2008
2-3 medium length zucchini 4-5 shallots 4 Tbsp butter Martini and Rossi (or other vermouth)
Thinly slice the shallots and zucchini, frying shallots first until glassy, then adding the zucchini to simmer in a covered pan. When liquid is almost gone, add a shot of Martini and Rossi (or other vermouth; dry sherry can be used to substitute) and let simmer for 5 or more minutes.
Shallots can be substituted with green onions if shallots are not available.
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