Zucchini With Garlic and Lemon Recipe

4

Ingredients

Bread-Crumb Topping (optional)
2 slices white sandwich bread, torn into quarters
2 tablespoons unsalted butter
Zucchini
5 medium zucchini(about 8 ounces each), ends trimmed
Tables salt
1 small garlic clove, minced or pressed through garlic press(about 1/2 teaspoon)
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus extra for serving, if desired
1-2 teaspoons juice from 1 lemon
Ground black pepper

Preparation

Step 1

1. For The Bread Crumbs (optional): Pulse bread in food processor until coarsely ground. Heat butter in 12-inch nonstick skillet over medium-high heat until melted. Add bread crumbs and cook, stirring frequently with heat-proof spatula, until golden brown, about 3 minutes. Transfer to small bowl and set aside.

2. For The Zucchini: Cut each zucchini crosswise into several pieces, each 2 to 3 inches long. Shred each piece on large holes of box grater, rotating as needed to avoid shredding seeds and core(which should be discarded); you should have about 10 cups shredded zucchini. Toss zucchini with 1 1/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.

3. Place zucchini in medium bowl and break up any large clumps. Combine garlic with 2 teaspoons oil in small bowl; Add mixture to zucchini and toss to combine thoroughly.

4. Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until faint smoke appears. Add zucchini and spread evenly in pan with tongs; cook without stirring until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until "new" bottom layer browns, about 2 minutes more. Off heat, stir in lemon juice and salt and pepper to taste. Serve immediately, drizzling with additional olive oil, if desired, and sprinkling with bread crumbs, if using.

Zucchini With Tomatoes and Basil

Combine 3 cored, seeded, and diced plum tomatoes, 1 small clove minced garlic, 1 teaspoons balsamic vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt and 2 tablespoons chopped fresh basil leaves in small bowl and set aside. Follow recipe for Zucchini with Garlic and Lemon from step 2, omitting garlic in step 3 and replacing lemon juice with tomato mixture in step 4. Transfer to serving platter, sprinkle with 1/4 cup finely grated Parmesan, and serve immediately, drizzling with additional olive oil, if desired.

Zucchini With Spiced Carrots and Almonds

Follow steps 2 and 3 of recipe for Zucchini with Garlic and Lemon, omitting garlic in step 3. Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add 1 cup grated carrot and cook, stirring occasionally, until tender, about 5 minutes. Add 1/2 teaspoon coriander and 1/4 teaspoon red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Increase heat to high; add zucchini and 1/2 cup golden raisins and spread evenly in pan with tongs. Cook until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until "new" bottom layer browns, about 2 minutes more. Off heat, add 1/2 cup sliced, toasted almonds, and toss to combine. Stir in 1 to 2 teaspoons lemon juice and salt and pepper to taste. Serve immediately, drizzling with additional olive oil if desired.