This recipe comes from a long-time weekly volunteer, and the official photographer of the Breast Cancer Ride (and other events around town), Rita Nohner. Have a recipe and story you'd like to share? Send 'em, we love 'em>>
This recipe is adapted from a recipe I found on-line at smittenkitchen.com, with original recipe attributed to the Red Cat restaurant in Chelsea. It's a great way to use up the prodigous harvest of zucchini that even a single plant can produce. Of course, it's best when using small zucchini, but also works great with those giant clubs that hide under the leaves. With those I simply quarter length-wise and cut out the spongy seed center, shredding the meat of the zucchini.
This is out of this world delicious. Must be served hot, straight out of the pan.
Quick Zucchini Saute
1 large sweet onion
1 zucchini shredded into matchsticks (I use the julienne blade on my mandolin)
Parmesan cheese (or Peccorini-Romano or any similar cheese)
Slivered almonds or pine nuts, toasted
1. Amounts are all to taste, but I generally like a 1/3 onion to 2/3 zucchini ratio. A quarter cup of nuts is about right.
2. Toast nuts by heating them in a dry non-stick skillet until fragrant and lightly brown. Stir occasionally to avoid burning. Remove from heat and set aside.
3. Peel onion and cut in half from stem to stern. Slice thinly into half moons. Film bottom of large skillet with olive oil and heat until shimmering. Cooking on high heat, sauté onions until they are browning and becoming caramelized.
4. Add the zucchini and continue to cook for a few more minutes, just until the zucchini is warmed. Do not overcook. The idea is to warm the zucchini, not actually cook it.
5. Add a few grinds of sea salt. Toss with the parmesan cheese and nuts and serve immediately.