This is for Kimi– I’ll be cooking it tomorrow, if my zucchini can hold on one more day. This recipe comes to me by way of my New Mexican friend Megan, who I met in Northern Ireland. It is best served over penne, with feta. Because we needed it to be even more unhealthy.
Zucchini with Roasted Peppers, Corn, and Cream
yields 2 cups, 4 servings
1lb zucchinis, cut up
1 scant teaspoon salt
1 tbs unsalted butter
1 tbs veggie oil
the kernels from 1 large ear fresh sweet corn (about 1 cup)
1 fresh chile poblano, roasted and peeled, seeded and cut up
1/2 medium onion, thinly sliced
2/3 cup thick cream or whipping cream
1) sweating the zucchini: (I never do this, if you leave them for even a little bit too long, they turn horrible and salty and nasty but I shall type this bit up anyway) In a colander, toss the zucchini with the salt, let stand over a plate or in the sink for 1/2 hour. Rinse the zucchini, then dry on paper towels.
2) Cooking the veggies: Heat the butter and oil over medium high in a skillet large enough to hold the zucchini in a single layer. When quite hot, add the zucchini and fry for 8 to 10 minutes, stirring frequently, until the zucchini is browned and tender. Remove the zucchini, draining as much butter and oil as possible back into the pain. Reduce the heat to medium.
Add the corn kernels, chile, and onion. Stir regularly until the onion is lightly browned, 8 to 10 minutes.
3) Finishing the dish: A few minutes before serving, stir in the cream and the zucchini and simmer for a few minutes, until the cream is reduced to a thick glaze. Add a little salt, if necessary, scoop into a warm dish and serve.
NOM NOM NOM.
