Adapted from Plenty by Diana Henry1 lb. zucchini
olive oil
2 garlic cloves
1 small onion, cut into crescents
1/2 cup raisins, soaked in boiling water for 15 minutes and drained
2 tablespoons toasted pine nuts or sliced toasted almonds
juice of 1/2 lemon
chopped leaves from 8 mint sprigs
Slice the zucchini to about the thickness of a quarter. Heat 2 tablespoons olive oil in a large frying pan and cook the zucchini in batches until golden on both sides and soft. Season as you go and add more oil as you need it. Put each batch into a shallow bowl as they finish cooking.
Add another 1 tablespoon oil and cook the onion until browned. Add garlic and cook another 2 minutes. Toss onion and garlic with the zucchini, raisins, nuts, lemon juice and mint. Taste and adjust seasoning.
olive oil
2 garlic cloves
1 small onion, cut into crescents
1/2 cup raisins, soaked in boiling water for 15 minutes and drained
2 tablespoons toasted pine nuts or sliced toasted almonds
juice of 1/2 lemon
chopped leaves from 8 mint sprigs
Slice the zucchini to about the thickness of a quarter. Heat 2 tablespoons olive oil in a large frying pan and cook the zucchini in batches until golden on both sides and soft. Season as you go and add more oil as you need it. Put each batch into a shallow bowl as they finish cooking.
Add another 1 tablespoon oil and cook the onion until browned. Add garlic and cook another 2 minutes. Toss onion and garlic with the zucchini, raisins, nuts, lemon juice and mint. Taste and adjust seasoning.
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