Zucchini with Currants and Almonds
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Zucchini with Currants and Almonds - pareve
1/2 cup currants
3 tablespoons olive oil or margarine
1 tablespoon chopped shallots
1 1/2 pounds green or yellow zucchini, cut into matchsticks
1/2 teaspoon dried oregano
1/2 cup toasted almonds, coarsely chopped
salt and pepper
1/4 cup chopped parsley
Place the currants in a small bowl, cover with hot water, and let
soak for 30 minutes.
Heat the oil in a large skillet. Add the shallots and saute until
soft, about 3 minutes. Stir in the zucchini, cover, and cook until
barely tender, about 3 minutes. The zucchini will give off some
liquid. Cook, uncovered, until most of the liquid has evaporated, 1
or 2 minutes.
Drain the currants and add to the zucchini, along with the oregano
and almonds. Cook, stirring, 2 minutes longer. Season to taste with
salt and pepper. Sprinkle with parsley.
Source: "An Easy Rosh Hashanah Feast" Jeanette Ferrary and Louise
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