Wine Zucchini

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Servings: 6 Difficulty: Intermediate
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A tangy, herb-infused zucchini simmered in white wine and served chilled.
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This Wine Zucchini is a refreshing, vibrant side dish that highlights the natural sweetness of fresh zucchini enhanced by the acidity of dry white wine. The zucchini is cut into bite-sized pieces and briefly simmered in a fragrant mixture of wine, olive oil, salt, pepper, and dried tarragon. This quick cooking process ensures the vegetables remain tender-crisp, avoiding the mushiness often associated with cooked squash. Once cooled and chilled, the flavors meld beautifully, resulting in a crisp, savory salad. Garnished with fresh chopped parsley, it offers a bright, herbal finish. This dish is perfect for summer gatherings, picnics, or as a light accompaniment to grilled meats and seafood. It&# 226;€™s simple, vegan-friendly, and requires minimal effort for maximum flavor impact.

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Wine Zucchini

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 319.5

Description

This Wine Zucchini is a refreshing, vibrant side dish that highlights the natural sweetness of fresh zucchini enhanced by the acidity of dry white wine. The zucchini is cut into bite-sized pieces and briefly simmered in a fragrant mixture of wine, olive oil, salt, pepper, and dried tarragon. This quick cooking process ensures the vegetables remain tender-crisp, avoiding the mushiness often associated with cooked squash. Once cooled and chilled, the flavors meld beautifully, resulting in a crisp, savory salad. Garnished with fresh chopped parsley, it offers a bright, herbal finish. This dish is perfect for summer gatherings, picnics, or as a light accompaniment to grilled meats and seafood. It&# 226;€™s simple, vegan-friendly, and requires minimal effort for maximum flavor impact.

Ingredients

Directions

  1. Wash and trim the zucchini, cutting them lengthwise into 3/4-inch strips.
  2. Cut the strips crosswise into 1/2-inch pieces to yield about 5-6 cups.
  3. Set the cut zucchini aside.
  4. In a large skillet or saucepan, combine the dry white wine, oil, salt, pepper, and dried tarragon.
  5. Bring the mixture to a boil over medium-high heat.
  6. Add the zucchini pieces to the skillet.
  7. Bring the mixture back to a boil.
  8. Cover the skillet and reduce heat to simmer.
  9. Cook for about 5 minutes, stirring occasionally, until the zucchini is just barely tender.
  10. Pour the zucchini and liquid into a serving dish.
  11. Cover and refrigerate for several hours or overnight to chill.
  12. Garnish with chopped parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 319.5kcal
% Daily Value *
Total Fat 30.5g47%
Saturated Fat 4.4g23%
Cholesterol 0.0mg0%
Sodium 4889.9mg204%
Total Carbohydrate 6.3g3%
Dietary Fiber 1.8g8%
Sugars 3.8g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve this chilled salad alongside grilled fish, chicken, or ribs for a complete meal.

For best flavor, allow the zucchini to marinate in the wine mixture while chilling in the refrigerator.

If you prefer a warmer dish, you can serve it immediately after simmering, though the texture will be softer.

Fresh tarragon can be used instead of dried; use 1 tablespoon of chopped fresh tarragon if substituting.

Keywords: zucchini, white wine, tarragon, parsley, vegan, mediterranean, side dish, salad, chilled, summer, olive oil, simmered, herb, vegetable, light, fresh
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