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Tuesday, August 13, 2013

Zucchini Saute with Parmesan and Pecans

 I've played around with sauteed zucchini from time to time, and I recall last summer adding it to my sweet potato hash quite a bit. The problem was that I wasn't really draining excess moisture from it, so it was turning my hash into a bit of a watery mess. This recipe wisely has you salt the zucchini and let it sit for awhile and then squeeze all moisture out of it. The result? A flavorful, non-watery side dish!
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The pecans add crunch, the red pepper flakes heat, and the Parmesan a touch of salty, cheesy goodness. You can sub out another nut for the pecans (the original recipe called for almonds), and omit the red pepper flakes if you're serving to kids. Good alongside just about anything, this is a great way to use up summer's bounty!

One Year Ago: Nectarine and Prosciutto Pizza
Two Years Ago: Southern Banana Pudding Cheesecake
Three Years: Whole Wheat Buttermilk Waffles with Blueberry Syrup

Zucchini Saute with Parmesan and Pecans
slightly adapted from Bon Appetit June 2013

-2 lbs zucchini, cut into matchsticks (I used my food processor)
-1 tsp kosher salt, plus more
-1/4 cup chopped pecans
-2 tbsp olive oil
-2 garlic cloves, sliced
-1/4 tsp crushed red pepper flakes
-1/4 cup finely grated Parmesan
-freshly ground pepper

1. Place zucchini in a colander set in the sink or over a large bowl and toss with 1 tsp salt. Allow zucchini to stand for 10 minutes before squeezing well to remove as much excess moisture as possible (do not rinse).
2. Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned (about 3 minutes). Transfer to a plate to cool.
3. In the same skillet, heat olive oil. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Stir in Parmesan and season with salt and pepper. Fold in almonds and serve immediately.