The first zucchini of the season suddenly appeared in my garden yesterday. It came out of nowhere, and I'm convinced the thing grew itself overnight. We picked it straight away, then made this for lunch, along with Not-quite-Fried Green Tomatoes and green beans sauteed with tarragon, all from the garden...Find hundreds more recipes like these in The Healthy Gourmet: Inspired Eats!
Zucchini Ribbons with Pine Nuts and Parsley
1 medium to large zucchini
1 tablespoon ghee or butter
1 small shallot, very thinly sliced crosswise
1/4 cup pine nuts
2 tablespoons finely chopped parsley, tarragon or basil
Shaved Pecorino-Romano cheese or other hard, sharp cheese (optional)
1. Place a layer of paper towels or two kitchen towels on a flat surface. Trim and discard stems from zucchini. Using a vegetable peeler, slice long, thin ribbons from the zucchini, including skin and white flesh, onto the towels. When you reach the inner core of seeds, stop peeling. Cover zucchini strips with another towel and gently press out excess moisture.
2. Heat ghee or coconut oil in a medium skillet over medium heat and cook shallot for 4 to 5 minutes, until golden. Add zucchini, toss to coat, and cook, stirring, for about 5 minutes, until tender and lightly browned.
3. Transfer zucchini to a bowl and cover to keep warm. In the same pan, toast pine nuts for 1 to 2 minutes, until fragrant and just starting to turn golden. Add to bowl with zucchini, and toss to mix. Add herbs, toss again to mix, and season to taste with salt and pepper.
4. To serve, divide vegetables between individual plates, top with cheese, and serve immediately.