Like all members of the squash family, zucchini is ruined by boiling. Even steaming gives watery results. Instead, sauté slices in butter or olive oil and finish with a squeeze of lemon and salt and pepper.
(Sally Fallon, Nourishing Traditions)
SERVES: 4
6 medium zucchini, washed and trimmed
2 tsp salt
2 tbsp butter (or olive oil)
juice of ½ lemon
salt and freshly ground black pepper to taste
Slice zucchini into thin matchstick-like pieces (or use the small julienne disk of a food processor). Add salt, stir well to mix, and let stand 1 hour.
Rinse zucchini with water in a colander, and squeeze dry in a tea towel.
Melt butter slowly in a heavy skillet over low heat. Raise heat to medium, and sauté zucchini for about 1 minute. Remove to a serving dish, and season with lemon juice, salt, and pepper.
Source : The Diet Solution Recipe Guide
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