Serves: 4 to 6
Total Time: 20 minutes, plus 30 minutes salting
RECIPE OVERVIEW Vegetables, especially summer vegetables such as zucchini and yellow summer squash (and tomatoes) are made up of mostly water. When cooking, the biggest challenge is dealing with all this liquid so we often use salt to remove liquid from vegetables before using them in recipes. For sautéed zucchini and/or summer squash (a mix is nice) with concentrated flavor and an appealing texture, you must first eliminate excess water from the vegetable by salting and draining the squash for 30 minutes and then patting it dry. Sauté an onion first for some depth of flavor and then add the squash, along with some lemon zest, to a hot skillet, where the squash becomes tender and lightly browned with minimal stirring. Lemon juice and basil, stirred in off the heat, lend bright flavors. Do not add more salt when cooking or the dish will be too salty. Sprinkle with more basil before serving, if desired.
1½ pounds zucchini and/or yellow summer squash, trimmed and sliced ¼ inch thick
1 tablespoon kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, chopped fine
1 teaspoon grated lemon zest plus 1 tablespoon juice
1 tablespoon minced fresh basil, mint, or parsley
1. Toss zucchini with salt in colander set over bowl and let drain until roughly ⅓ cup liquid drains from zucchini, about 30 minutes; discard liquid. Pat zucchini dry with paper towels and carefully wipe away any residual salt.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until almost softened, about 3 minutes. Increase heat to medium-high, add zucchini and lemon zest, and cook until zucchini is golden brown, about 10 minutes. Off heat, stir in lemon juice and basil and season with pepper to taste. Serve.
