Cook’s Illustrated Sauteed Zucchini

I picked up the August 2006 issue of Cook’s Illustrated and read the Rescuing Sauteed Zucchini article. I have never been happy with the result when I sautee zucchini so I thought I would try it.

I made the Zucchini with Garlic and Lemon variation. (Why he shreds the zucchini using a box grater instead of a food processor I will never know.) Even after using the described technique, it was tough to get the zucchini to brown but the flavor was fantastic The addition of the lemon juice does something magical to the zucchini because any time all three of us in this family rave about something it has got to be good.

Here is my version, adapted from the one printed in the August 2006 issue of Cook’s Illustrated:

Sauteed Zucchini

8 medium zucchini
2 tablespoon kosher salt
2 garlic clove
Extra Virgin Olive Oil
2 tablespoon lemon juice
Freshly ground black pepper

Press the garlic in a garlic press. Slice zucchini lengthwise, slice out the cores and seeds. Cut them crosswise in half. Ley them flat in the feed chute of the food processor with the shredding disk mounted. Shred the zucchini.

Place shredded zucchini in a bowl. Add the salt and toss. Place zucchini in a colander and let drain 5-10 minutes. Wrap zucchini in a kitchen town and wring out exess liquid.

Place zucchini in a bowl and break up any clumps. Add garlic and 2 tablespoon olive oil and toss.

Heat 2 tablespoon olive oil (Tea oil would be better) in a sautee pan over high heat. Add zucchini and distribute it evenly over the bottom of the saute pan.. Cook without stirring until bottom browns, about 2 minutes. Turn zucchini over and cook for another two minutes. Add the lemon juice. Remove from heat and serve.

Serves 6