Maggie Beer

Zucchini with Verjuice and Nut Brown Butter

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Step 1: Place a large non stick fry pan over a high heat.

Step 2: Place the butter into the pan and cook until nut brown, then add the olive oil to inhibit the butter from burning.

Step 3: Place the sliced zucchini into the pan and cook for 6 to 8 minutes or until golden brown, then add in the lemon zest and deglaze with Verjuice. Cook for another 2 to 3 minutes or until the Verjuice has reduced by half, then season to taste with sea salt and ground black pepper.

Tip: Do not to overcrowd the fry pan, if you don’t have a pan large enough, cook the zucchini in two batches.

Step 4: Remove from the heat, place onto a serving platter and sprinkle with chervil. Serve warm.

Serving suggestion: This zucchini dish goes beautifully with roasted chicken breast or pan-fried ocean trout.


  1. 4 zucchini (medium sized) sliced 8mm thick
  2. 40ml 2 tbspn Verjuice
  3. 1 lemon zested
  4. 1/4 cup chervil leaves loosely packed

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