Braised zucchinis with almond and parsley sauce

This Middle-Eastern zucchini salad is too good to sit on the sideline!

Recipe «Braised zucchinis with almond and parsley sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 leek, 60ml extra virgin olive oil, 10 small zucchinis, halved lengthwise, 2 cloves garlic, thinly sliced, 1 tbsp currants , 250ml verjuice, 5 bay leaves, 2 tbsp roughly chopped dill , 2 tbsp roughly chopped flat-leaf parsley, Crusty bread , to serve, 2 tbsp extra virgin olive oil, 1 tsp sherry vinegar, 160g natural almonds, 1 clove garlic, crushed, 1/2 cup firmly packed flat-leaf parsley.

Ingredients:

• 1 leek 
• 60ml extra virgin olive oil 
• 10 small zucchinis, halved lengthwise 
• 2 cloves garlic, thinly sliced 
• 1 tbsp currants 
• 250ml verjuice 
• 5 bay leaves 
• 2 tbsp roughly chopped dill 
• 2 tbsp roughly chopped flat-leaf parsley 
• Crusty bread , to serve 
• 2 tbsp extra virgin olive oil 
• 1 tsp sherry vinegar 
• 160g natural almonds 
• 1 clove garlic, crushed 
• 1/2 cup firmly packed flat-leaf parsley 

Instructions

1. Trim green tops from leek and discard, reserving 1 layer. Cut reserved leek layer lengthwise into 6 strips, place in a bowl and cover with boiling water. Stand for 1 minute or until softened, then drain and refresh under cold running water. Cut the white part of the leek lengthwise into 6 strips, fold in half, then tie a green strip around each to secure.
2. Heat half the oil in a large frying pan over medium heat. Add half the zucchinis, cut-side down, and leek. Cook for 1 minute each side or until lightly browned, then transfer to a plate. Repeat with remaining oil, zucchinis and leek. Return all zucchinis and leek to pan. Add garlic, then cook, turning, for 1 minute or until fragrant. Add currants, verjuice and bay leaves, then bring to a simmer. Cover with a cartouche, then partially cover with a lid. Cook for 15 minutes or until vegetables are tender. Cool. Stir in dill and parsley.
3. Meanwhile, to make almond and parsley sauce, combine oil, vinegar and 160ml (2/3 cup) water in a jug. Process almonds in a food processor until finely ground. With the motor running, gradually add oil mixture and process until smooth and creamy. Add garlic and parsley, season with 1/2 teaspoon salt and freshly ground black pepper, then process until parsley is very finely chopped. Makes 1 1/2 cups.
4. Transfer zucchini mixture with juices to a dish. Serve with almond and parsley sauce, and bread, if using.