New Favorite Side Dish

Zucchini and lemon is my new favorite flavor combo. I added prosciutto to this and it turned out great. Wish I'd snapped a pic.

SAUTEED ZUCCHINI RIBBONS

Active time: 25 min Start to finish: 25 min

2 lb medium zucchini (about 4)
2 tablespoons olive oil
1 garlic clove, smashed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons finely grated fresh lemon zest
Special equipment: a Japanese Benriner* or other adjustable-blade slicer


Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.
*Available at Asian markets and some specialty cookware shops

Makes 4 servings