Sauteed Zucchini Ribbons Recipe

Sauteed Zucchini Ribbons Recipe

  • 2 pounds 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
  1. 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.
  2. 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.
  3. 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.
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