Zucchini and Scallion Sauté

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This is a simple vegetable accompaniment. The zucchini can be trimmed and cut a few hours in advance and then sautéed shortly before serving. Remember to keep the heat high and your eye on the pan when sautéing.

Ingredients

Steps

1. Trim ends of zucchini. Cut each zucchini in half lengthwise and then in half crosswise. Cut each quarter into 5 or 6 sticks, 3 to 4 inches long, depending on size of zucchini.
2. In a 12-inch saute pan over medium-high heat, heat olive oil. When hot, add zucchini sticks. Cook, stirring briskly, until beginning to brown at edges, about 4 minutes. Add sliced scallions and continue to cook and stir until scallions begin to soften, about 2 minutes. Add salt and season with a few grinds of pepper. Serve on warm plates, and garnish with chopped parsley, if desired.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.