Sauteed zucchini and celery
Instructions:
- Use a mandoline or a very sharp knife to cut the
celery and zucchini.
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 medium white onions, thinly sliced
- 6 medium celery stalks, peeled and cut lengthwise into 1/3-inch-thick slices
- 2 teaspoons coarse salt
- 6 medium zucchini, trimmed and cut lengthwise into 1/3 inch-thick slices
- Freshly ground pepper
- Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
- Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes.
- Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.
- SERVES 12