WHY THIS RECIPE WORKS:
Because zucchini and summer squash are quite watery, they often cook up soggy and bland. We wanted to find a way to make sautéed zucchini or summer squash with concentrated flavor and an appealing texture. The key was to remove water before cooking by salting
and draining the squash for 30 minutes and then patting it dry. We sautéed an onion first for some depth of flavor and added the squash, along with some lemon zest, to the hot skillet, where the squash became tender and lightly browned with minimal stirring. Lemon juice and basil, stirred in off the heat, lent bright flavors. Do not add more salt when cooking or the dish will be too salty.
SERVES: 4 to 6
TOTAL TIME: 50 minutes
INGREDIENTS:
- 1½ pounds zucchini or yellow summer squash, trimmed and sliced ¼ inch thick
- Kosher salt and pepper
- 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
PREPARATION:
- Trim and slice 1½ pounds zucchini or yellow summer squash into ¼ inch thick pieces
- Toss zucchini with 1 tablespoon kosher salt in a colander set over a bowl and let drain for 30 minutes
- Pat zucchini dry with paper towels and wipe away any residual salt
INSTRUCTIONS:
- Heat 3 tablespoons extra-virgin olive oil in a 12-inch nonstick skillet over medium heat until shimmering
- Add 1 small onion, chopped fine and cook until almost softened, about 3 minutes
- Increase heat to medium-high, add zucchini and 1 teaspoon grated lemon zest, and cook until zucchini is golden brown, about 10 minutes
- Off heat, stir in 1 tablespoon lemon juice and 1 tablespoon minced fresh basil, mint, or parsley
- Season with pepper to taste and serve.
