ATK - Complete Med
Sautéed Zucchini Ribbons
Ingredients
- 1 small garlic clove, minced
- 1 tsp tsp grated lemon zest plus 1 TBSP juice
- 4 (6- to 8-ounce) zucchini or yellow summer squash, trimmed
- 2 TBSP extra-virgin olive oil
- Salt and pepper
- 1½ TBSP chopped fresh parsley
Directions
- 1. Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave off 3 ribbons from 1 side of summer squash, then turn squash 90 degrees and shave off 3 more ribbons. Continue to turn and shave ribbons until you reach seeds; discard core. Repeat with remaining squash.
- 2. Whisk 2 tablespoons oil, ¼ teaspoon salt, ⅛ teaspoon pepper, and lemon zest into garlic–lemon juice mixture.
- 3. Heat additional 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add summer squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add parsley, and gently toss to coat. Season with salt and pepper to taste. Serve.