Title: Zucchini W/ Herb Sauce
Categories: Herb Vegetable
Yield: 4 Servings

1	lb	Zucchini; sliced into 1/2-
		. inch thick rounds
1/4	ts	Pepper
1/2	ts	Lovage or celery seeds
1/2	ts	Coriander
1/2	ts	Savory
1	sm	Onion; diced
1/4	c	Wine
1	c	Broth
1	tb	Vinegar
1	tb	Olive oil
1/2	ts	Salt
1	tb	Flour
1	ts	Fresh thyme; chopped
	ds	Black pepper

Adapted from an ancient Roman cookbook by Apicius.

Blanch the zucchini in water and drain or microwave on high, covered, for three minutes. Place the zucchini in a saucepan. Grind the pepper, lovage, coriander and savory. Add this mixture to the onion, wine, stock, vinegar and olive oil. Pour this sauce over the zucchini and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally until the zucchini is tender, about seven minutes. Thicken the sauce with flour, simmering for five minutes more. Sprinkle with thyme and pepper.

Makes about four servings. ** The Herb Quarterly -- Summer 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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