One of my favorite new ways to eat zucchini (that seems to be coming in droves at my parents house!) is to slice it thin like pasta and add some Italian inspired seasoning and throw it in a hot pan. The flavors are full yet simple and there is a slight crispiness that comes from both the squash and the preparation.
To make the zucchini ribbons I used this Y peeler which is different from a peeler like this because I think it gives you more control, makes larger ribbons slices and is more ergonomically comfortable. I just ran the peeler down the zucchini, keeping the skin on, until I got to the seeds.
Here's the recipe:
What you need:
2 Medium sized zucchini
1/4 Cup olive oil + 1 Tb olive oil during the cooking proccess
2 Tb balsamic vinegar
1 Tb basil
1 Tb oregano
1 Tb rosemary
1/4 Cup grated Parmesan
salt + pepper to taste
The plan:
Using the Y peeler, slice zucchini into ribbons. Add in the olive oil, balsamic vinegar and herbs mixing until fully incorporated. Cover and refrigerate over night.
Heat sauté pan over medium high heat. Add 1 Tb olive oil, add zucchini mixture. Keep the zucchini moving by stirring so it doesn't get too brown. Once the zucchini is tender it is ready to go. Top with Parmesan and serve hot.
A couple tips: I like to let mine sit overnight so that all the flavors gel together and because it is a great make-ahead dish when you are entertaining. I love being able to quickly pull the bowl out of the fridge and quickly cook it for guests but I don't think it necessarily has to marinade that long. If you don't leave yours overnight when you try this, let me know how it works out!
Also, I used dry herbs for this recipe. If you are using fresh herbs you might want to adjust the quantities a bit!
Beun Provecho!
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