-1 Roma Tomato, seeds and juiced removed -2 tbs of Onion -1 Garlic clove -1 tbs of EVOO -2 oz of Chicken Stock This was inspired by one of the components of the meal that our culinary team competed with at regionals and state for FCCLA. I'm not even a fav on zucchini, but this recipe won me over.
After washing the zucchinis and trimming the ends, with a vegetable peeler peel the zucchini into long thin strips (See picture). Once as you get to the middle of the zucchini that is filled with seeds, flip the zucchini over and make long slices from the other side. Once you get down to the very middle, save for a later use. (I diced the left over part, roasted in at 400 with EVOO, salt and pepper and roast until slightly golden and soft. This is great served along in a rice pilaf or quinoa and other veggies for lunch.) After both zucchinis have been cut into the thing slices, lay 4-5 pieces on top of each other, overlapping, but not completely (See picture). Lightly salt and pepper the slices before rolling the slices up into a bundle. Lay aside, seam side down. Repeat with the rest of the bundles. In a medium skilled heat the oil. Add the minced garlic, onion and chopped tomato to the pan. Sauté until soft. Push to the side of the pan and then add the zucchini bundles to the pan. After all of the bundles are in add the chicken stock. Cover the pan with a lid, and cook until zucchini is tender. Taste for need of additional salt pepper and serve.
*This is a great dish served along side roasted chicken, a rice or quinoa pilaf of meatloaf. The possibilities are endless!