Sauteed Zucchini with Olives and Lemon
Either salt and drain or shred and squeeze this vegetable before sautéing, or slice it lengthwise and throw it on the grill.
Gather Your Ingredients
Key Equipment
Before You Begin
Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. Quarter-inch slices are the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time. If you want to use more intense herbs such as oregano, thyme, or rosemary, halve the amount of herbs indicated in the recipe. If you do not have kosher salt on hand, use a teaspoon or so of regular table salt.
Instructions
1.
Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.
2.
Heat oil in large skillet over medium heat. Add onions or shallots; sauté until almost softened, about 3 minutes. Increase heat to medium-high; add zucchini and lemon zest and sauté until zucchini is golden brown, about 10 minutes.
3.
Stir in lemon juice, olives, and herbs, and season with pepper to taste. Adjust seasonings and serve immediately.
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