This past Saturday I received a weekly box filled with produce from local farms. Our box this week was overflowing with tangy-sweet oranges, a 10 pound cauliflower (no joke), thick spinach, and lots of winter greens. I love getting my produce like this, but there are times when I think, “Now what I am I going to do with a 10 pound cauliflower?” So, a few years ago I bought the book “Perfect Vegetables“ by Cooks Illustrated and this book has saved me many times in the kitchen. There are multiple recipes for almost any vegetable imaginable and I’ve never been disappointed with any of the recipes. Last week I had several pounds of zucchini that I couldn’t decide what to do with, used this recipe, and everyone at the table devoured it…including the kids!
Sautéed Zucchini with Garlic and Lemon
After you soak the zucchini the rest of the recipe takes less than 5 minutes.
Adapted from Perfect Vegetables. Serves 4
5 medium zucchini, ends trimmed
2 cloves garlic, minced
1 tablespoon coconut oil
1 – 2 teaspoons fresh lemon juice
Sea salt and freshly ground black pepper
Shred zucchini on large holes of a box grater. Toss zucchini with 1 1/2 teaspoons sea salt and pour into a colandar. Let sit for 10 minutes. Lay a clean dish towel on the counter and pour zucchini on top. Fold towel over zucchini and wring out any excess moisture.Heat 1 tablespoon coconut oil in a 12-inch skillet over medium-high heat until oil is shimmering, but not smoking. Add zucchini and spread out evenly in pan. Cook without stirring for about 2 minutes, or until bottom layer begins to brown. Add garlic and stir zucchini and then cook “new” layer until it browns, another 2 minutes. Take off heat and add lemon juice and season with salt and pepper. Serve immediately.
*To read more about Coconut Oil click here.
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