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Ingredients
- 4 small (6oz/180g) Zucchini, no wider than the star peeler blade (1 per person, and buy 1 extra)
- 1 tablespoon of Extra virgin olive oil or macadamia nut oil
- 1 clove of Garlic, peeled but left whole
- 2 -finger pinches of Chile flakes (or red pepper flakes)
- 1 teaspoon of Ghee
- 1/2 lemon of Lemon juice
- To taste, add salt and pepper
Details
Preparation
Step 1
PREP:
1.Cut just one end off each zucchini, one allotted per person.
That peeler? It’s not just a peeler, padawan – it’s an all-purpose slicing machine. Most don’t exploit its full potential and use it only in the standard position. We are going to move the zucchini instead of the slicer. Viola, a make-shift mandolin!
Brush the zucchini downward on top of the peeling blade, holding the end that hasn’t been cut. (Don’t worry about the last nub – it’s not worth risking losing your fingertips.)
Do this for each zucchini you’ll be using.
2. Pat down the zucchini slices with a paper towel for 1–2 minutes to remove as much water as possible, but don’t stress over every drop.
PICKUP:
1.Heat the skillet over medium-high heat.
2.When a drop of water sizzles as it hits the pan, pour in a 4” (10-cm) diameter circle of oil (approximately 1 tablespoon).
3.Spear the clove of garlic sideways on the end of the fork.
4.Sprinkle the Chile flakes on top of the oil and wait 30 seconds. Use the garlic clove on the fork to spread them around. (This awesomely simple technique is borrowed from Chef Dan Kluger of ABC Kitchen.)
5.Add half of the zucchini slices, doing your best to spread them out no more than 3-4 slices deep. But don’t get stressed if they clump together.
6.Add the 1 teaspoon of ghee (eyeballing is fine) and squeeze in the lemon juice (too much of either won’t hurt you).
7.Move the zucchini around using the fork with the clove of garlic for about 2 minutes.
8.Push the cooked zucchini in the side of the skillet and add the remaining zucchini.
9.Let sit for 2 minutes, then mix everything together and remove from the skillet.
10.Try a bite, then season with salt and pepper if needed. Heat more if you like. Enjoy!
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