Zucchini with thyme and black olives from Paula Wolfert's World of Food / Mostly Mediterranean: A Collection of Recipes from Her Kitchen, Travels, and Friends by Paula Wolfert

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Notes about this recipe

  • Breadcrumbs on February 22, 2011

    p. 296 -First use of this recipe and, I did not have the suggested Nicoise olives so, with apologies to the French, Kalamata olives were used. This dish was good but nothing unusual or special in my view. I did follow the recipe to the letter and although we enjoyed it, I wouldn’t make it again. I prefer zucchini slices browned in evoo, spritzed w lemon and topped w sea salt. The butter sauce wasn’t over-powering but just didn’t do anything for me and since Wolfert has you go to the trouble of salting and drying the zucchini to remove any excess moisture, it seemed counter-intuitive to me to be adding back moisture in the end. Out of 10, I’d give this a 6.

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