July 29, 2009

hungarian dill zucchini

While we were in NYC, tallasiandude got this old family recipe anecdotally from a friend. We tried it last night and it's really great. So all y'all out there with too many zucchini, try this:

Grate the zucchini on a box grater -- one smallish zucchini was barely enough for two to have small portions, so go wild.

Put the grated zucchini into a skillet with a little bit of olive oil and a sprinkle of salt, and cook it until just tender. Stir occasionally especially as the water evaporates, so it won't burn.

Put the cooked zucchini into a dish. Grind over some pepper, and sprinkle with equal parts rice wine vinegar and either wine vinegar or cider vinegar. You can add as much vinegar as you want, but I'd advise going light or else it'll be swimming in liquid. Chop up some fresh dill and stir in.

You could eat it right away or let it cool down in the fridge. Either way, it's like a salad or a pickle, with a fresh dilliness and a bit of richness from the oil. It makes a nice change from the usual steamed or fried or grilled squash.

Posted by foodnerd at July 29, 2009 12:23 PM
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