First the flower: it is a shrub, quite prolific, I had it for years (it was in the garden when we bought the house 14 years ago) and I say shrub because it has never grown into a tree... so I guess that it will remain small (?). It seems to be evergreen and flowers now (Autumn in NZ). If you know what it is please let me know :-).
I made this a while ago but I didn't find the time to post it. I know that zucchini are not in season now, but many of you live in the Northern Hemisphere, so you may appreciate the idea. FYI I didn't buy Champagne especially to make this :-), I just had some leftover, and I didn't want to waste it.
Sauté the zucchini and a shallot with one tbsp of olive oil and a pinch of salt for a few minutes, then add the champagne (I had just over a glass).
Don't add water, between the champagne and the water from the zucchini you should have enough! Keep cooking and stir often until all liquid has absorbed and the zucchini are soft (about 20 minutes). Adjust with salt and pepper and finish with some fresh chopped parsley. I really liked it, and now I know what I will do if I ever get some leftover champagne again. Or any other bubbly :-).
Photos and Recipes by Alessandra Zecchini ©