The freshest, lightest way to serve zucchini, and a delightful compliment to any meat, fish or fowl.
Cut the ends off the zucchini. Then cut each large zucchini into quarters, lengthwise. If the zucchini are small or medium in size, cut them in half instead of quarters.
Using a vegetable parer, peel each segment of the zucchini into long, paper thin strips, each with an edge of the green skin attached. They do not have to be uniform in width; in fact, varied widths make the dish more visually playful.
Lightly sprinkle salt on the strips and toss to mix. Let the zucchini drain in a colander in the sink for 30 minutes.
During this time the zucchini strips will sweat out excess water. Taste a piece of the zucchini. If you have used too much salt, then rinse the zucchini strips. It is not necessary to rinse if the zucchini is salted to your personal taste. Squeeze the strips to further remove moisture and dry them in paper towels, squeezing again.
Heat the butter over a low flame and add the garlic and ginger. sauté until both have released their flavors, about 5 minutes. Turn the heat up to medium-high and add the zucchini strips. Toss gently and heat through until the zucchini has absorbed the butter mixture. The zucchini is done when it is slightly limp, heated through, but still tender. This should take only 3 to 5 minutes. Serve hot.
©1994, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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