Spring

Left Bank Zucchini Ragu

by:
May 18, 2011
Author Notes

This is a highly aromatic vegetarian stew that gets its name from the Paris neighborhood where world cultures and foods fuse. Spice Parisienne, the spice blend that shows the influence of the North African Arab immigrants in the French capital provides the deep flavor. Basmati rice from India and Romano cheese each add their flavors to this fusion.

If you cannot find Spice Parisienne, the blend is described at the end. —mzmecz

  • Serves 4
Ingredients
  • Ragu
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons Spice Parisienne
  • 3/4 pound zucchini, cut in 1 1/4 in. rounds
  • 28 ounces can stewed tomatoes
  • 4 cups hot, cooked Basmati rice
  • grated Romano cheese
  • Spice Parisienne
  • 1 teaspoon ground white pepper
  • 2 1/2 teaspoons ground nutmeg
  • 3 teaspoons ground ginger
  • 2 teaspoons ground cloves
  • 2 teaspoons ground alspice
  • 1/2 teaspoon dried rubbed thyme
In This Recipe
Directions
  1. Ragu
  2. Heat olive oil in a large pan.
  3. Add Spice Parisienne and saute 1-2 minutes to infuse the oil.
  4. Add the zucchini and saute until slightly browned, flip and saute the other side. The zucchini should still be firm but no longer crisp, maybe 3-5 minutes on a side for 1 1/4 to 1 1/2 inch thick zucchini.
  5. Add the tomatoes and simmer until the zucchini is tender and the sauce is thickened a bit.
  6. Serve over the hot Basmati rice with grated Romano cheese.
  1. Spice Parisienne
  2. Mix all spices well and store in a tightly sealed air tight container.
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