2 smallish zucchini (8 inches) or other summer squash
1 tsp sea salt
1 – 2 Tbs olive oil
1/2 cup onion, diced
1 clove garlic, minced
freshly ground pepper
Wash zucchini and cut into half or quarter circles. Put zucchini in a colander and salt well, stirring to distribute the salt. Let drain over a plate or dish for 30 minutes. This eliminates some of the vegetable’s excess water, allowing it to achieve a crisper texture after sauteing.
Heat a 10-inch cast iron or stainless steel frying pan over medium-high heat. Add olive oil and heat just until smoking. Add zucchini, onion, and garlic and saute, stirring occasionally until crisp-tender, about 5 minutes. Season with freshly ground pepper to taste.
Serve as a side dish, or incorporate other ingredients to create a stir fry (see below). For best texture, eat immediately. Leftovers can be stored 2 – 3 days in the refrigerator and used as omelet filling or added to soups.
Yield: 4 – 6 servings
|A well-sharpened chef’s knife makes short work of chopping veggies.|
|Chopped Zucchini is salted and allowed to drain 30 minutes.|
|Can you see the liquid that has drained into the saucer?|
Option: Make a quick stir fry with what you have on hand. Possible additions include: sliced mushrooms, cooked chickpeas (drained), snow peas, small broccoli florets, diced bell peppers, halved cherry tomatoes, thinly sliced chicken or steak, and herbs like basil, thyme, oregano, or marjoram. It is important to use a frying pan large enough to accommodate all the ingredients without crowding, or texture will suffer. Lacking that, you can saute veggies in batches and then stir them all together at the end.
For an Oriental flair, cut the zucchini into 1 1/2 inch sticks and saute with mushrooms and snow peas. Season with fish sauce, toasted sesame oil, and toasted sesame seeds. Serve over rice.