"Chuck Williams Zucchini"
While working for Williams Sonoma, I ran across this recipe
written by the founder of Williams Sonoma, Chuck Williams. I think this is one
of the easiest and freshest ways to prepare summer zucchini. This recipe was
adapted from a recipe from the Williams Sonoma book, "Celebrating the
Pleasures of Cooking" by Chuck Williams.
INGREDIENTS
15 to 20 very small zucchini
Salt to taste
1/2 lemon
DIRECTIONS
Trim unpeeled zucchini and shred on a small or medium holes
of a handheld shredder or grater or a fine-holed disk of a food processor.
Put the zucchini into a large saute pan, cover and place
over high heat for 20 to 30 seconds. Uncover and stir, adjusting the heat as
needed so the zucchini does not burn. Re-cover, let steam again for 10 to 20
seconds, then uncover and stir.
Repeat until the zucchini is just heated through, it should
remain crisp and green. If too much juice appears, leave off the cover to
reduce liquid. The whole process should only take a few minutes.
Just before serving, add salt and squeeze of lemon. Transfer
to a warmed serving dish and serve immediately.
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