Zucchini and Lemon Saute
Instructions:
- In this summery side dish, the oil used to soften the zucchini becomes a simple sauce. Makes 4 servings
- The zest from 4 lemons, removed with the large holes of a box grater
- 3 tablespoons olive oil
- 2 large zucchini, shredded through the large holes of a box grater
- 11â„2 tablespoons cider vinegar
- 1â„2 teaspoon salt
- 1â„2 teaspoon freshly ground black pepper
- Bring a small pot of water to a boil over high heat. Add the lemon zest and boil until tender and lacking its bitter edge, about 10 minutes. Drain in a fi ne-mesh sieve or small-holed colander set in the sink, then refresh under cool running water.
- Heat a large skillet over medium heat. Add the olive oil, then the shredded zucchini. Cook, stirring often, until wilted and warmed but not until the zucchini begins to break down and give off its water, about 2 minutes. Transfer the contents of the skillet to a large serving bowl.
- Stir in the boiled lemon zest, vinegar, salt, and pepper. Serve at once while warm. Note: Take care not to press the lemons hard against the grater; you’ll end up with too much of the bitter white pith along with the zest.
- Variations: Add 2 tablespoons pine nuts, chopped pecan halves, or chopped walnut pieces to the skillet with the zucchini. Add a few dashes of hot red pepper sauce with the vinegar.
- Shave a large strip of Parmigiano-Reggiano or Asiago over each warm serving, letting it melt slightly over the zucchini’s heat.