Rainbow Kitchen
Serves 2 or more
4 medium zucchini or other summer squash
5 tablespoons good olive oil
1 large garlic clove, slivered
Zest of 1 lemon plus a little juice
Handful of mint or basil, coarsely torn
About 4 oz fresh mozzarella or other mild, soft cheese, sliced or torn.
Cut zucchini or squash lengthwise into thin pieces. (An inexpensive mandoline helps slice quickly and evenly.) Put in a bowl and lightly coat with oil (a pastry brush works great here).
Heat a large nonstick frying pan (or a wok or iron skillet) over high heat. Working in batches, sear the slices for about 2 minutes on each side until tender and golden. Transfer to a shallow dish.
Remove pan from heat to cool a bit. Add the remaining 3 tablespoons of oil, the garlic and lemon zest. Heat very gently for a few minutes – the residual heat may be enough – to take the raw edge off the garlic and infuse the oil with the flavors.
Pour the infused oil over the zucchini, add salt and pepper to taste, a squeeze of lemon juice and the mint or basil. Toss, cover and leave for 1 hour at room temperature. Strew with the cheese before serving. An interesting new salad possibility or a tempting side.
Allison's Article:
Some Sweets, Some Spice and Some Slightly Sour: End-of-Summer Veggies to Savor Anew
Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.