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!
-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.