Zucchini with Verjuice and Nut Brown Butter

INGREDIENTS

  • 80g Unsalted butter
  • 4 Zucchini (medium sized)
  • 1 Lemon
  • to season Sea salt and freshly ground black pepper
  • 1/4 cup Chervil leaves
Print Recipe

Place a large non stick fry pan over a high heat.

Place the butter into the pan and cook until nut brown, then add the olive oil to inhibit the butter from burning.

Place the sliced zucchini into the pan and cook for 6 to 8 minutes or until golden brown, then add in the lemon zest and deglaze with Verjuice. Cook for another 2 to 3 minutes or until the Verjuice has reduced by half, then season to taste with sea salt and ground black pepper.

Tip: Do not to overcrowd the fry pan, if you don’t have a pan large enough, cook the zucchini in two batches.

Remove from the heat, place onto a serving platter and sprinkle with chervil. Serve warm.

Serving suggestion: This zucchini dish goes beautifully with roasted chicken breast or pan-fried ocean trout.“