Last week Patty brought me some enormous zucchini from her yard in Sacramento. They looked and felt like 3-4 pound dumbbells! Initially I was inspired to make a zucchini lemon cake, but after a glowing recommendation of the “Zucchini Pasta” in Martha Rose Schulman’s section in the NYT, I switched gears. It was the perfect Sunday night meal after a wedding weekend – quick, healthy, veggie, and surprisingly full of flavor. Thanks to Patty for the veggies and Kristin for the recommendation!
- 2 pounds zucchini (or a combination of yellow and green zucchini)
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup freshly grated Parmesan, for serving (more to taste)
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Compost the core.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with fresh basil slices and freshly grated Parmesan if desired.
Yield: Serves four