This Zucca and Zucchini in Saor recipe is a variant of Zucca in Saor which is also known as Sweet and Sour Butternut Squash. However in this recipe Zucchini has been added, hence the Zucca and Zucchini in Saor name difference. Traditionally Italian try this vegetarian dish for something different. Enjoy!
350 g small zucchini
350 g peeled pumpkin
½ cup olive oil
2 teaspoon sea salt flakes
2 large white onions, thinly sliced
1/3 cup white wine vinegar
1/3 cup sultanas
1/3 cup pine nuts
1 Bay leaf
Slice the zucchini in half lengthways. Then thinly slice the pumpkin.
Dust vegetables in flour. Heat half the oil in a pan and fry the vegetables until they are golden on both sides.
Remove from heat on to a paper towel to drain. Sprinkle both sides with salt.
Add remaining oil with onions to the pan and gently cook until onions are soft but not coloured. Add vinegar, sultanas, pine nuts and bay leaf and gently cook 2 minutes.
Place vegetables in a single layer in a dish and cover with the onion mixture. Leave for several hours.
This dish is usually served at room temperature or cold.
Eat freshly cooked.
Can be used as a side dish.
Herald Sun, Tuesday, October 11, 2011 – page 42
Recipe submitted by Kate McGghie