- Servings: 4.
Zucchini can have a sweet, green flavor but when sliced, it can be easily over-cooked into a mush. By using a food processor or other cutting tool and turning a firm zucchini into a heap of little julienned pieces, you can have more control over the final texture.
Also, by salting and draining the small pieces before cooking, extra moisture is drained off, leaving the zucchini less likely to become mush. The pieces will also cook quickly so keep an eye on them and toss in the hot pan until just cooked through.
- 3 to 4 medium zucchini
- 2 to 3 tablespoons unsalted butter
- Freshly ground black pepper
- Wash and dry the zucchini and trim off the ends.
- Cut the zucchini into julienned match-stick-like pieces using the shredding disc of a food processor, another cutting tool like a mandolin, or by hand using a chef's knife.
- Place the zucchini pieces into a large sieve or colander. Sprinkle with about 2 tablespoon of salt and let it drain for 20 to 30 minutes. Discard any liquid that drains off.
- Rinse the salt off the zucchini, drain completely and wrapping the zucchini pieces in a clean kitchen towel, carefully dry the pieces as much as possible.
- In a large skillet melt the butter over medium high heat. When the butter is completely melted and any foam subsides, add the zucchini and cook as in a stir fry until the zucchini is just tender, but not browned nor over-cooked. This will only take about 1 to 2 minutes, depending on the size of the pieces.
- Remove from the heat, adding several grinds of black pepper. Taste and adjust seasoning.
- Serve immediately.