Courgettes with Challah
Zucchinis stewed in a lemony, herb infused oil. Delicious hot or cold, especially mopped up with challah bread made by my daughter! I’ve tried this recipe twice, so I’m confident about sharing it with my fellow foodies. If you have too many courgettes/zucchinis lying around, this is a great way to use them up.
First, sprinkle cubed zukes (about 3-4 cups) generously with coarse salt and let drain an hour or overnight in a colander. I used some yellow squash as well.
Bring to boil: 1.25 cups water, 0.5 cup olive oil, juice of one lemon, crushed garlic cloves, some dry thyme and a bay leaf. Coarsely crush some black pepper corns, whole coriander seeds and fennel. (The fennel seeds were harvested from my garden. I’m still puzzling over why I didn’t get any fennel bulbs, though?). Add to the oil-water-lemony broth.
Add the cubed zucchini and 2-3 chopped tomatoes. I added a small handful of black raisins for a touch of sweetness and contrasting color. Let boil briskly for 15-20 minutes. The liquid thickens into a lovely, fragrant broth with a glossy finish. Top it off with some olives..I used the green pimento-filled ones which were rather bland, so I think the black Kalamata olives would be a better match.
You’ll have to ask Anjana for the challah recipe 🙂