Doesn’t everybody need one more recipe for preparing zucchini? I really like the stuff, and this recipe was so easy to make and my DH nearly licked the pan. I’m sorry I didn’t buy more zucchini so I’d have leftovers. The recipe that gave me the idea was from a 2003 issue of Gourmet magazine. But I doctored it up some (adding thyme, lemon juice, Italian parsley and fresh mint the second time), so I suppose it’s really my own recipe now. My DH said next time I should add even more lemon juice. Guess that could be at your own discretion. In any case, I liked this a LOT and will definitely make it again. I have an Oxo brand mandoline and wrote up a post some time back about how much I like the thing (besides the fact that it was only $70 rather than $250 for the fancy French models). I set the dial for 1/8 thick and sliced away. It was done in no time.
The only caution: don’t overload the sauté pan. Reason: because the slices are thin and a bit more awkward to turn (not like using a spoon to just stir it around) the ones at the bottom would get done too quickly and the slices on top would still be mostly raw. Use tongs and a spatula to turn them over about every 30-45 seconds. If you’re in a rush, do two pans at the same time. When the zucchini is still raw, they’re kind of like thin planks and it’s just a bit more time consuming to rotate and turn, that’s all. I made these again last night for guests - I used a combination of zucchini and yellow crookneck squash - and added the mint to the mixture, which was very nice and eliminated the zest. This recipe (and variations of it) will become a regular member of my vegie repertoire.
Zucchini Ribbons
Recipe: adapted from Gourmet, August, 2003
Servings: 4
2 pounds zucchini — about 4 large
2 tablespoons olive oil
2 whole garlic cloves — peeled, sliced
1/2 teaspoon salt
1 teaspoon thyme
3 tablespoons mint, minced [optional]
1/4 teaspoon freshly ground black pepper
2 teaspoons lemon zest
1 tablespoon lemon juice — freshly squeezed
2 tablespoons Italian parsley — minced
1.Cut zucchini lengthwise into 1/8 inch thick slices, using a mandoline or slicer. Heat one tablespoon of oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking, then sauté garlic, stirring, until golden, less than two minutes. Remove garlic with slotted spoon and discard.
2. Add HALF of the zucchini to the hot pan and sauté, turning and stirring frequently (tongs work well), JUST until tender, but not golden brown, less than 5 minutes. Add half the thyme, half of the salt & pepper also. Remove batch to a heated plate and repeat the procedure, tasting at the end and add more salt & pepper if needed. Squeeze lemon juice, the zest and fresh mint over the zucchini just at the end of the cooking time.
NOTES: You want to cook this JUST until it’s done and not past that. It’s a very short window of time and they’ll be overdone. Once they become translucent, they’re overdone. It really helps to use a slicer for these - that way they’ll all be sliced evenly, and will get done at the same time. Don’t be tempted to put all the zucchini in one batch (unless you’re halving it) as some will be too done and others still raw.
Per Serving: 96 Calories; 7g Fat (60.6% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 275mg Sodium.
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