Spring onions, or baby onions, look like scallions with a bulge on the end. If you can't find them at your local market, substitute one large yellow onion. To slice zucchini thin, use a mandoline or vegetable peeler.
Servings: Serves 4
- 1 tablespoon olive oil
- 2 cups chopped spring onions , green parts removed (4 to 6 onions or more, depending on size)
- 1 clove garlic , minced
- 1/4 cup dry white wine
- 1 cup vegetable or chicken broth
- 4 zucchini , sliced lengthwise into 1/16-inch-thick ribbons
- 3 tablespoons grated Parmesan cheese , plus more for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
In a large sauté pan, heat olive oil over medium-low heat. Add onions and cook slowly until golden brown, 15 to 20 minutes. Add garlic and cook 1 minute. Add wine and broth and bring to a boil. Reduce heat to medium-high; cook 5 more minutes, or until slightly thickened.
Place zucchini in a large mixing bowl and pour hot onion mixture over the top. Add cheese, salt and pepper. Toss gently and serve immediately. Garnish with additional cheese, if desired.
Printed from Oprah.com on May 24, 2013
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