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Zucchini Stewed With Basil
Nb persons: 4
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Stewed Zucchini With Basil PG tested This was crazy and fun, because you get to beat up your vegetables. Lovingly. | |
1½ pounds | small zucchini, halved lengthwise |
1/4 cup | extra-virgin olive oil |
5 medium | garlic cloves, halved lengthwise |
Maldon or another flaky sea salt, or kosher salt, divided | |
Basil leaves, roughly chopped (about 1/2 cup) | |
1/2 teaspoon | finely grated lemon zest |
1 teaspoon | fresh lemon juice |
A few dried pequin chiles, crumbled, or pinches of red pepper flakes (optional)
For zucchini: Start by cutting a piece on the diagonal, about 1 inch long. Turn zucchini about 45 degrees and cut another piece at the angle. Return it to original position, cut at the same angle, and so on.
Heat oil in Dutch oven over high heat until lightly smoking. Add zucchini, carve out a little space, and add garlic. Don’t stir yet. Cook until garlic is golden and zucchini pieces on bottom are golden brown, 3 to 5 minutes. (If garlic is done early, pop on top of the zucchini.) Have a good stir.
Sprinkle on 1/2 teaspoon salt; reduce heat to medium-low. Cover and cook, stirring occasionally, 5 minutes. Now, take a listen: if you hear zucchini frying in oil rather than simmering in a little liquid, add 2 tablespoons water. Cover and cook, stirring occasionally, until some zucchini are tender, and some nearly tender, 3 to 5 more minutes.
Stir in 1/2 teaspoon more salt and basil. Cook, uncovered, stirring every 30 seconds, using a whisk or wooden spoon to roughly stir and strike zucchini, not to smash it but just to knock off some points that have gotten soft. Keep at it until some softer pieces have broken down and turned creamy and other pieces are tender with a slight bite, about 3 minutes. Stir in lemon zest and juice, chilies and more salt. Eat right away.
Makes 3 to 4 servings.
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