Zucchini And Red Onion Ragout With Bread Crumbs And Feta
serves 2-4
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1/4 cup white wine
1/4 cup low-sodium broth (chicken or vegetable)
4 ounces feta, crumbled
1/4 cup fresh bread crumbs
2 tablespoons olive oil
1 medium red onion, thinly sliced
5 small zucchini, cut into 1/2-inch rounds
2 teaspoons chopped fresh marjoram
1 teaspoob lemon zest
prep: 5 minutes
total: 30 minutes
large, oven-safe sauté pan
small bowl
medium bowl
grater
1. Preheat the broiler to high and put the rack in the middle position. Prep the ingredients. In a small bowl, stir together the white wine and chicken broth. In a separate medium bowl, mix together the feta, bread crumbs and 1 tablespoon of the olive oil.
2. Heat the remaining 1 tablespoon of oil in large, oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, add the onion and zucchini and a sprinkling of salt and pepper. Cook, stirring once or twice, until the onions and zucchini are brown in spots, 6-8 minutes. Add the marjoram and lemon zest.
3. Pour in the wine and broth and bring to a boil. Lower the heat and simmer until there's only a little liquid left in the pan, 2-4 minutes.
4. Spread the feta-bread crumb mixture over the onions and zucchini and slide the pan under the broiler. Broil until the top is brown and bubbling, 3-5 minutes.
2. Heat the remaining 1 tablespoon of oil in large, oven-safe sauté pan over medium-high heat. When the oil is hot and shimmering, add the onion and zucchini and a sprinkling of salt and pepper. Cook, stirring once or twice, until the onions and zucchini are brown in spots, 6-8 minutes. Add the marjoram and lemon zest.
3. Pour in the wine and broth and bring to a boil. Lower the heat and simmer until there's only a little liquid left in the pan, 2-4 minutes.
4. Spread the feta-bread crumb mixture over the onions and zucchini and slide the pan under the broiler. Broil until the top is brown and bubbling, 3-5 minutes.
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