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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Active time: 25 min Start to finish: 25 min Ingredients:
2 pounds medium zucchini (about 4) |
2 tablespoons olive oil |
1 garlic clove, smashed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons finely grated fresh lemon zest |
Directions:
1. Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
2. Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
3. Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.
4. *Available at Asian markets and some specialty cookware shops
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