Garlic Zucchini & White Beans

Radicchio: nature's favorite shade of magenta offsets that charred zucchini just so.

Out with reflection and commentary on meals, right back in to recipe writing, starting now:

Garlic Zucchini & White Beans

1 tblsp olive oil
1 large zucchini, sliced into half moons about 1/8 inch thick
salt / pepper / red pepper (to taste)
1/8 tsp ground nutmeg
8 cloves garlic
1 tsp white wine
(I use dry vermouth, cheaper & last longer then just white wine in the fridge)
1/2 head radicchio, thinly sliced
2 spring onions, thinly sliced
2 cans white beans
(cannellini, small white, butter beans, navy beans, or chickpeas)
more salt pepper and oil to finish

Heat oil over high heat in a large skillet. Add the zucchini, salt, pepper, red pepper and nutmeg. Stir to coat. Let is sit for about 4-6 minutes, but don't go away. You are looking for a good brown crust on the zucchini. Stir once, and wait another 4-6 minutes, trying to turn over exceptionally uncooked pieces so they get more heat. Add the garlic and stir every 4 minutes, cooking until all zucchini are a deep golden-brown and garlic is toasted. Lower heat and add the white wine. Scrape the bottom of the pan to remove browned bits. Remove from the heat.

In a bowl add the radicchio, onions, and white beans. Add the cooked zucchini and garlic and stir. Finish with oil, salt, and pepper to taste.

I divided this recipe up into 4 containers, and boom, lunch, for most of the week. Also I cooked mine in the grease leftover from a hamburger, that I fried as I cut my veggies. Is that too carnivorous? I decided to write olive oil in its place, but still the zucchini tasted assertively better from the grease.

Originally Posted 6/27/09