Cretan Zucchini In Tomato Sauce

Posted on

Cretan zucchini in tomato sauce is a staple appetizer/meze on both sides of the Aegean coast.  I’ve been dying to recreate the recipe for years, but it was hard, if not impossible, to find those baby zucchinis in US. I was really excited to start my experiments when Trader Joe’s started to carry those tiny cute zucchinis a couple of years ago. However, it wasn’t until last summer when we ate, among many other delicious mezes, an incredibly divine version of Cretan zucchini with tomato sauce and cheese at Lal Girit Mutfagi on Cunda island that I finalized my own recipe.
serves 2 as a main course and for 4 as an appetizer
1 lb baby zucchini, ends trimmed
3-4 tbsp olive oil
3-4 cloves of garlic, slices or minced
3-4 medium size tomatoes, grated OR 1 can of diced tomatoes (smoothen them in a food processor for 10 seconds)
½ cup water
Aged cheddar (or feta or any kind of cheese you prefer)
-Heat olive oil in a wide pot on medium to high.
-Add zucchinis, garlic, and salt. Cover and cook for 10-15 minutes. To cook zucchinis evenly on all sides, shake the pot with the lid on a couple of times.
-Add tomato cook for 2 minutes.
-Add water and simmer on low for another 10 minutes or until zucchini is cooked.
-Once you turn it off, add cheese on top, cover and let cool down to room temperature.
-Serve as a meze/side dish/appetizer or as a main dish with rice, grilled meat, crusty bread, or all.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *