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Herbed Zucchini When you buy zucchini, choose / long, firm, and shiny specimens. They should break when twisted or bent. Long, narrow ones have fewer seeds. If the inside is very soft and cottony, remove it. Zucchini is good in salad, cooked or raw, excellent in gratins, in soups—or sauteed, as in our recipe. 3 zucchini (1 1/2 pounds) 1/4 cup vegetable oil 1 tablespoon minced chives 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon butter 1 piece tomato skin cut into little strips for decoration Cut the zucchini lengthwise into slices 1/4 inch thick. Stack the slices and cut them into 1/4-inch strips, about 2 1/2 inches long. You should have approximately 7 cups. Heat the oil in one large or two small skillets. When it is hot, add the zucchini. It shouldn't be layered more than 1/2 inch thick so it will steam and soften without browning. Saute on high heat for 4 1/2 to 5 minutes. Add the chives, salt, pepper, and butter and mix well. The zucchini should be soft and a bit transparent, but not soggy. At serving time, transfer to a serving dish and sprinkle with the pieces of tomato skin to decorate. 6 SERVINGS Return to Top | Back to Recipes |
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