We're starting to come to the last of the zucchini, which I have mixed feelings about. I really haven't done a saute with them yet this year so I thought that it would round out the season nicely.
Zucchini with Sun-Dried Tomatoes (adapted from Fine Cooking)
2-3 small zucchini
salt
3 T olive oil
2 cloves garlic, minced
3 T sun-dried tomatoes, fine chop
10 basil leaves
1/4 of a preserved lemon or 3 T lemon juice and zest of whole lemon
Pepper
Cut the ends off the zucchini and slice the zucchini length-wise into quarters. Slice off the seeds. Salt the zucchini planks and place on paper towels. Let sit for about 10 minutes. Dry zucchini with paper towels and cut into diamonds (cut the planks on an angle) about 1" size chunks.
Heat skillet and add 2T olive oil. Saute zucchini, tossing occasionally. You want the zucchini to get nice and dark so don't toss them too much. Cook about 5 minutes or until they soften. Add garlic and saute until aromatic. Remove from heat. Toss in sun-dried tomatoes, basil, and preserved lemons. Toss to mix. Drizzle remaining 1T of olive oil and add pepper. Taste to see if additional salt is required.
This is a quick recipe and the lemon adds a nice fresh-tasting quality to the dish. I've prepared it using both the preserved lemon and fresh lemon and both have their own merits.
Zucchini with Sun-Dried Tomatoes (adapted from Fine Cooking)
2-3 small zucchini
salt
3 T olive oil
2 cloves garlic, minced
3 T sun-dried tomatoes, fine chop
10 basil leaves
1/4 of a preserved lemon or 3 T lemon juice and zest of whole lemon
Pepper
Cut the ends off the zucchini and slice the zucchini length-wise into quarters. Slice off the seeds. Salt the zucchini planks and place on paper towels. Let sit for about 10 minutes. Dry zucchini with paper towels and cut into diamonds (cut the planks on an angle) about 1" size chunks.
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| Amazing how much liquid comes off |
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| Nice browning |
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