Zucchini and Scallion Sauté

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

Serves

6

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

	1½	lb. small, young zucchini (about 6 total)
	3	Tbsp. extra-virgin olive oil
	6	scallions with about 1 inch of green parts, sliced
	¼	tsp. salt
	~	Freshly ground black pepper, to taste
	¼	cup chopped fresh parsley, for garnish (optional)

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.

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