Master Recipe
Sautéed Zucchini or Summer Squash
serves four
NOTE: If you
like browned zucchini or squash, you must salt it before cooking.
Salting drives off excess water and helps the zucchini or squash
sauté rather than stew in its own juices. Coarse kosher salt does
the best job of driving off liquid and can be wiped away without
rinsing. Do not add more salt when cooking or the dish will be too
salty.
4 medium zucchini or summer squash (about 11/2 pounds), trimmed and sliced crosswise into 1/4-inch rounds
1 tablespoon kosher salt
3 tablespoons extra-virgin olive oil
1 small onion or 2 large shallots, minced
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1-2 tablespoons minced fresh parsley, basil, mint, tarragon, or chives
Ground black pepper
INSTRUCTIONS:
1. Place zucchini or squash slices in colander and sprinkle with salt. Set colander over bowl until about 1/3 cup water drains from zucchini or squash, about 30 minutes. Remove vegetable from colander and pat dry with clean kitchen towel or several paper towels, wiping off any remaining crystals of salt.
2. Heat oil in large skillet over medium heat. Add onion or shallots and sauté until almost softened, about 2 minutes. Increase heat to medium-high and add zucchini or squash and lemon zest. Sauté until zucchini or squash is golden brown, about 10 minutes. Stir in lemon juice and herb and season with pepper to taste. Serve immediately.
VARIATIONS:
Sautéed Zucchini or Summer Squash with Walnuts and Herbs
Follow Master Recipe, omitting lemon zest and juice and adding 2 tablespoons toasted chopped walnuts with herb.
Sautéed Zucchini or Summer Squash with Olives and Lemon
Follow Master Recipe, adding 1/4 cup pitted and chopped black olives along with lemon juice and using 2 teaspoons minced fresh thyme or oregano as herb.
Sautéed Zucchini or Summer Squash with Pancetta and Parsley
Follow Master Recipe, omitting oil. After salting zucchini or squash, cook 2 ounces diced pancetta or bacon in skillet. When fat renders, add onion and continue with recipe. Omit lemon zest and juice and use parsley as herb.