Zucchini pipérade ( Grated zucchini with onion, peppers and herbs) from Julia Child

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My husband told me that we had too many zucchinis and asked me to if I could do anything with them. As usual, Julia has a great answer. The ingredients don’t sound exciting but the result is wonderful! It can be used with egg dishes, steaks, pork chops or in a stew. It can also be served cold with eggs and olives or mixed into boiled rice for a salad. Or just enjoy it alone. I would put this on a piece of toasted bread. 🙂

Ingredients:
Cooked grated zucchini and onion (Recipe below)
2 or 3 sweet green peppers, sliced
1 or 2 sweet red peppers, sliced ( You can also add 1 to 2 cups of fresh tomato pulp)
Salt and pepper
1/4 to 1/2 teaspoon thyme, oregano, or fresh chopped basil [ I added a bit more of everything! Adjust according to taste!]
While the zucchinis and onions are cooking slice the peppers. When the zucchinis are almost tender, add thhe peppers (and tomatoes) along with the salt and herbs. Toss and fold, cover pan and let cook, folding several times until the peppers are just tender. Uncover and boil rapidly to  reduce cooking juices. Correct seasoning. When cool, it can be regrigerated or frozen.
Grated zucchini and onions recipe
1 lb zucchini
1/2 teaspoon salt
3 tblsp butter or olive oil
Optional, 1 clove of garlic, pureed [ I chopped it]
Slice ends of zucchinis and scrub them under running water.
Using the large holes of a grater, grate the unpeeled zucchini into a colander set over a saucepan. Toss with the salt. Let it stand and begin frying the onions with the butter or oil in a covered frying pan for 8 to 10 minutes, until tender and transluscent but not browned. Add the optional garlic at the end of cooking.
Push the zucchini as much as you can to drain the extra liquid. When onions are tender, stir in the zucchini and sauté over moderately low heat until it is tender. Can be served as is.

Enjoy! Xxxx Natascha