This is so simple but the results are fantastic. It’s just zucchini quickly cooked in a virgin version of the classic cocktail, the Caesar. As with most drinks, I follow the Paul Harrington recipe.
Slice the end bits off a small (but not tiny) zucchini (~6" long, 1.5" diameter), and then cut it into 1/4" slices.
In a sauce or saute pan, put the following ingredients:
4 oz Clamato
dash Worcestershire sauce
pinch of black pepper
pinch of salt
1/4 teaspoon horseradish (a bit less if you’re wussy)
1/8 teaspoon celery seed
Turn the heat on to medium-high under the pan and add the zucchini.
Stir to coat in sauce & celery seeds.
Bring to boil, stirring occasionally.
Reduce heat to low-medium and cover.
Allow to cook about 3 minutes until zucchini softens just slightly.
Serve (with spoons available to eat the delicious sauce).
[I’m just awaiting confirmation from my Latin consultants regarding the correct form for the name of this recipe]
One thought on “Recipe: ?Cucurbitus Caesaris?”
Yes, indeed, good recipe. I was cautious with the horseradish, but added more at the table when I discovered that the heat was important (our horseradish is somewhat dilute, so the furnace-nose effect isn’t too much of a risk).