Zucchini with Walnuts

Ingredients:

4 medium zucchini (about 1 1/3 pounds), rinsed, trimmed and sliced crosswise into rounds about ¼ inch thick

sea salt

3 tbsp olive oil

1 small onion

2 tbsp minced fresh herbs of choice

2 tbsp toasted, chopped walnuts

fresh ground black pepper

 

Method:

Note: 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.

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 sauté until golden brown, about 10 minutes.

 

3. Stir in walnuts and herbs, and season with pepper to taste. Adjust seasonings and serve immediately.

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Zucchini Frittata

Ingredients

3 tablespoons olive oil

4 medium zucchini (about 1 ⅓ pounds), rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below)

2 medium cloves garlic, minced

1 - 2 tablespoons minced fresh parsley leaves, tarragon, basil, or mint

6 large eggs

3 tablespoons grated Parmesan cheese

2 teaspoons

Method

A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. For instance, use two tablespoons of basil, parsley, or chives but just one tablespoon of oregano, thyme, or tarragon. 

1. Shred trimmed zucchini on large holes of a box grater or in a food processor fitted with the shredding disk. Wrap shredded zucchini in towels and squeeze out excess liquid. Remove zucchini from towel, place in medium bowl and set aside.

2. Heat 3 tablespoons oil in 10-inch (preferably nonstick) skillet over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is tender, about 7 minutes. Stir in herbs and salt and pepper to taste. Set aside.

3. Heat broiler. Beat six large eggs with 3 tablespoons grated Parmesan cheese in medium bowl. Stir fully cooked zucchini mixture into eggs. Heat additional teaspoons oil in the now empty skillet over medium heat. Add zucchini-egg mixture; cook until frittata is almost set, 4 to 5 minutes. Slide skillet under broiler and cook until frittata is set and top is browned. Do not let frittata burn. Flip onto serving plate. Serve hot or at room temperature.

Serves 4