Zucchini -- an Italian varietal or otherwise -- produce ideal results when prepared from an immature state.
Italian cuisine has a reputation for bold flavors, hearty preparations and fresh produce. Italian zucchini, which have pronounced ribs and a light-green, flecked skin, are best taken from market when immature and the skin soft. At the immature stage they will measure approximately six to seven inches and a firm, yet giving, flesh. Although Italy has several culinary regions, each with many idiosyncratic cuisines, the combination of zucchini, olive oil, fresh basil, fennel and savory creates a preparation redolent of the distinct flavors common to Italian cookery.
Instructions
1. Wash the zucchini and cut 1/3-inch from each end. Cut the zucchini into 1/2 inch slices. Slice 1/2 of a fennel bulb into 1/4-inch slices.
2. Fill a pot 1/4 full of water and insert a steamer basket. Bring to a boil. Add the zucchini and steam for six minutes.
3. Heat 1 tbsp. olive oil and 1 tbsp. unsalted butter in a saute pan over medium heat for four minutes. Add three cloves minced garlic, 1/4 tsp. kosher salt and the sliced fennel to the pan and cook until the garlic is fragrant and light-brown, approximately . Add the zucchini to the saute pan.
4. Cook for two minutes and add the contents of the saute pan to a mixing bowl. While still hot, toss with 1 tbsp. chopped fresh basil, 1 tsp. oregano, 1 tsp. savory and freshly ground black pepper to taste.
Tags: chopped fresh, , , Zucchini Italian