ZUCCHINI WITH GARLIC, TOMATOES AND BASIL

SUMMER SQUASH, FRESH TOMATOES, GARLIC, AND BASIL ARE AN UNBEATABLE COMBINATION.  THE SQUASH -- IN THIS CASE GREEN AND YELLOW ZUCCHINI -- ARE SLICED, TOSSED IN SALT TO EXTRACT SOME OF THE LIQUID, THEN SAUTÉED BRIEFLY IN OLIVE OIL BEFORE THROWING IN SLICED GARLIC AND GRATED TOMATO.  A CHIFFONADE OF FRESH BASIL LEAVES COMPLETES THE DISH.  YOU CAN MAKE IT IN ADVANCE AND SERVE IT AT ROOM TEMPERATURE, BUT IT IS SO EASY THAT I PREFER TO COOK IT AT THE LAST MINUTE WHILE THE ROAST CHICKEN, PORK CHOPS OR FISH IS RESTING.  THE TRICK IS NOT TO OVERCOOK THE ZUCCHINI.  YOU NEEDN'T BROWN THEM AS YOU MIGHT WITH A RATATOUILLE.  YOU WANT THEM TO RETAIN THEIR CRUNCH AND FLAVOR.  THIS IS, AFTER ALL, THE LAST GASP OF SUMMER.

 6 MEDIUM ZUCCHINI, PREFERABLY YELLOW AND GREEN
 6 GARLIC CLOVES
 1 LARGE TOMATO
 FRESH BASIL

1

SCRUB THE ZUCCHINI WITH A VEGETABLE BRUSH TO REMOVE ANY GRIT.

TRIM OFF THE ENDS OF THE ZUCCHINI, CUT INTO 1/4 INCH PIECES. PLACE IN A COLANDER AND TOSS WITH KOSHER OR FLAKEY SEA SALT. ALLOW TO STAND FOR 30 MINUTES, THEN SPREAD ON A KITCHEN TOWEL. ROLL THE TOWEL. SQUEEZE GENTLY.

SCORE THE SMOOTH END OF THE TOMATO WITH A SHARP KNIFE IN A CRISSCROSS PATTERN. GRASPING THE TOMATO BY THE STEM END GRATE THE TOMATO THROUGH THE LARGEST HOLES ON A BOX GRATER INTO A BOWL. THE SKIN WILL STAY IN YOUR HAND. THE PULP ENDS UP IN THE BOWL.

TRIM AND SLICE THE GARLIC CLOVES INTO THIN SLIVERS.

HEAT A SAUTÉ PAN FOR A COUPLE OF MINUTES OVER HIGH HEAT. POUR IN ABOUT 1/3 CUP OF OLIVE OIL.

WHEN THE OIL IS HOT ADD THE ZUCCHINI. GRIND IN SOME PEPPER. (DON'T SALT, SINCE THE ZUCCHINI HAS BEEN SALTED ALREADY.) SHAKE THE PAN AND TOSS THE ZUCCHINI FOR A MINUTE OR SO.

ADD THE GARLIC. TOSS BRIEFLY WITH THE ZUCCHINI, THEN POUR IN THE TOMATO PULP. CONTINUE TO COOK FOR 30 SECONDS OR SO.

EMPTY INTO A SERVING BOWL AND SCATTER WITH A HEALTHY CHIFFONADE OF FRESH BASIL LEAVES.

SERVES 4

Ingredients

 6 MEDIUM ZUCCHINI, PREFERABLY YELLOW AND GREEN
 6 GARLIC CLOVES
 1 LARGE TOMATO
 FRESH BASIL

Directions

1

SCRUB THE ZUCCHINI WITH A VEGETABLE BRUSH TO REMOVE ANY GRIT.

TRIM OFF THE ENDS OF THE ZUCCHINI, CUT INTO 1/4 INCH PIECES. PLACE IN A COLANDER AND TOSS WITH KOSHER OR FLAKEY SEA SALT. ALLOW TO STAND FOR 30 MINUTES, THEN SPREAD ON A KITCHEN TOWEL. ROLL THE TOWEL. SQUEEZE GENTLY.

SCORE THE SMOOTH END OF THE TOMATO WITH A SHARP KNIFE IN A CRISSCROSS PATTERN. GRASPING THE TOMATO BY THE STEM END GRATE THE TOMATO THROUGH THE LARGEST HOLES ON A BOX GRATER INTO A BOWL. THE SKIN WILL STAY IN YOUR HAND. THE PULP ENDS UP IN THE BOWL.

TRIM AND SLICE THE GARLIC CLOVES INTO THIN SLIVERS.

HEAT A SAUTÉ PAN FOR A COUPLE OF MINUTES OVER HIGH HEAT. POUR IN ABOUT 1/3 CUP OF OLIVE OIL.

WHEN THE OIL IS HOT ADD THE ZUCCHINI. GRIND IN SOME PEPPER. (DON'T SALT, SINCE THE ZUCCHINI HAS BEEN SALTED ALREADY.) SHAKE THE PAN AND TOSS THE ZUCCHINI FOR A MINUTE OR SO.

ADD THE GARLIC. TOSS BRIEFLY WITH THE ZUCCHINI, THEN POUR IN THE TOMATO PULP. CONTINUE TO COOK FOR 30 SECONDS OR SO.

EMPTY INTO A SERVING BOWL AND SCATTER WITH A HEALTHY CHIFFONADE OF FRESH BASIL LEAVES.

SERVES 4

ZUCCHINI WITH GARLIC, TOMATOES AND BASIL
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