The best cooked zucchini
Zucchini recipe by Fabian Feldmann
Ingredients
- 3 courgettes (approx. 15 cm)
- 8 tablespoons olive oil
- 3 tablespoons apple cider vinegar or sherry vinegar
- 2 Chilies
- pepper, salt
Method
- Fill a large pot with heavily salted water and bring to a boil. The cooking water should also be seasoned, as the salt helps the zucchini retain their flavor.
- Add the zucchini and let it boil vigorously for 15 minutes.
- Whisk together the olive oil and vinegar in a small bowl; an emulsion is not necessary. Slice the chili peppers into thin rings.
- Remove the zucchini from the water, let them steam dry, and halve them lengthwise. Pour the oil and vinegar mixture over them, lightly salt, and scatter the chili peppers on top. Finally, sprinkle with coarsely ground pepper.
- This goes well with toasted sourdough bread rubbed with garlic.
This recipe uses boiled zucchini – it's surprisingly good, light, and the perfect summer dish.
Apple cider vinegar or sherry vinegar
Fill a large pot with heavily salted water and bring to a boil.
The cooking water should also be seasoned, because the salt helps the zucchini retain their aroma.