Wash and lightly scrub the zucchini. Cut
the ends off and slice lengthwise into 1/4 to 1/2 inch slices.
Lightly beat
the egg whites and cayenne pepper together, then set aside. Season the
flour with salt and pepper and set aside as well.
Heat a large
skillet and lightly spray it with vegetable oil pan coating. Dip the
zucchini into the beaten egg whites and then dredge in the seasoned
flour. Shake off any excess. Brown the zucchini on one side for 1
minute, drain off any excess oil, and turn over.
Add all the
remaining ingredients, except the dill for garnish, to the pan. Blend
ingredients, bring to a boil, and reduce to a simmer. Cover and cook
zucchini and sauce for 20 more minutes, until the sauce is thickened and
the zucchini is still slightly soft to the touch.
If a thicker
sauce is desired, remove the zucchini to a serving platter or plates and
return saucepan with sauce to heat. Bring to a boil and reduce until
desired thickness is reached.
Serve with
roasted rosemary potatoes, pasta, or rice. Garnish with fresh chopped
dill.
Serves 6
This creamy, herb-spiked vegetable dish is
satisfying and rich. The combination of both Dijon and grainy mustard
adds flavor and also helps to thicken and emulsify the sauce.
