Zucchini
From The All New Fannie Farmer Boston Cooking School Cookbook (1896).
A historical recipe
The All New Fannie Farmer Boston Cooking School Cookbook, by Wilma Lord Perkins (1896).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 1 pound zucchini
- 1 cup fresh
- 1 sliced onion
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
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- For other ways to cook zucchini, see Summer Squash (p.
- 274).
- See also Ratatouille Nigotse (p.
- 256).
- Sauté 1 sliced onion in butter until yellow, add 1 pound zucchini, sliced, and cook and stir 5 minutes.
- Add 1 cup fresh or canned tomatoes, season with salt and pepper, cover and cook 5 minutes, Reduce the heat and cook until tender (25 minutes), or put in a casserole, ‘sprinkle .
- with grated cheese and bake at 375° until brown.
- Serves 4.
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Chef's knife
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Cutting board
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Grater
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Wooden spoon