Zucchini in Pecan Brown Butter |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Chef Jimmy Bradley's wonderfully simple combinations of texture and flavor at New York City's The Red Cat were the inspiration for this zucchini dish—it makes a great accompaniment to lazy lasagne. Active time: 20 min Start to finish: 20 min Ingredients:
2 tablespoons unsalted butter |
1/4 cup pecans (1 oz), coarsely chopped |
1 lb zucchini, cut into 1/4-inch-thick matchsticks |
1/2 cup parmesan curls (shaved with a vegetable peeler from a piece of parmesan) |
Directions:
1. Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
2. Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
3. Serve zucchini topped with parmesan curls.
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