"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Poached Whole Zucchini with Lemon and Olive Oil Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Poached Whole Zucchini with Lemon and Olive Oil, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Saturday, July 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds (5 or 6) small tender zucchini

1 teaspoon coarse sea salt or kosher salt, plus more to taste

3 tablespoons best quality extra-virgin olive oil

1 teaspoon lemon zest, finely shredded

1 teaspoon freshly squeezed lemon juice, or more to taste

Directions:
Directions:
Rinse the zucchini but do not trim them. Bring a large saucepan or stockpot to a steady boil. Add the zucchini, but don’t cram the zucchini together or boil them too vigorously because you want them to remain whole.

Cook for about 20 minutes, partially covered. Near the end of the cooking time, check for doneness by lifting one squash from the water with a large slotted spoon or spatula. A perfectly cooked zucchini will be just soft enough to droop a bit on the spoon but won’t break apart.

Carefully remove the zucchini, one at a time, to a colander or wire rack and lay them flat. Sprinkle about 1/2 teaspoon of the salt over the squash, rolling them to distribute the salt evenly. Let cool for a few minutes.

When you can handle them comfortably, trim the ends from each zucchini and cut them in half crosswise, into 3-inch pieces. Slice all of these lengthwise in half, and again into quarters, to form wedges. Arrange the wedges neatly on a serving platter, cut side up, in one or two layers, so you can dress them easil

Sprinkle another 1/2 teaspoon of salt evenly over all the slice. Then drizzle all over the three tablespoons of oil and scatter the lemon zest. Let the zucchini absorb the flavors for a while before the final seasoning.

Just before serving, sprinkle the lemon juice over the wedges. Taste a piece and add more salt or lemon juice if you like.

Number Of Servings:
Number Of Servings:
Serves 6 to 8
Personal Notes:
Personal Notes:
Poaching is not a common preparation here in the US, but in season all over Italy you will be served zucchini cooked this way, simply seasoned with salt and olive oil.

It is a perfect method when excellent zucchini are abundant—convenient to do the cooking ahead. Let the zucchini cool and you can serve them many delicious ways—as an appetizer, side dish, as the centerpiece of a summer salad. You can expand this recipe as much as you want for

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

370W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!