ZUCCHINI EN PIPERADE (with onions, peppers and herbs, for 6)

one recipe sauteed grated zucchini and onions

4 or 5 sweet green peppers

2 or 3 sweet red peppers

salt and pepper

1 teaspoon thyme, oregano or chopped fresh basil


1.  While the zucchini and onions are cooking, cut the peppers into strips about 3/16 inches wide.  When the zucchini is almost tender, add the peppers, along with a sprinkling of salt and pepper and the herbs.  Toss and fold to blend, cover the pan and cook, folding several times, until the peppers are just tender.  Uncover the pan and boil rapidly to reduce cooking juices until they are syrupy.  Correct seasoning and serve.

adapted From Julia Child’s Kitchen

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