Zucchini Sautéed with Basil

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

Introduction

Zucchini is a slender, dark-green summer squash. Other summer squashes include yellow crookneck or straight neck and the scallop-edged pattypan. Despite its seasonal classification, zucchini is available in the market year round. Summer squashes, though different in shape, are all thin skinned, and can be used interchangeably or in combination in a recipe. Look for zucchini and crookneck that are small (about 4 to 5 inches long), feel firm, and are heavy for their size. The pattypan should be no wider than 3 inches in diameter. Summer squashes do not store well, so refrigerate and plan to use within 1 to 2 days of purchase.

Ingredients

Steps

Basic Preparation

1. Summer squash requires very little preparation. Wipe clean and trim at both ends. Do not peel or remove the seeds unless the recipe specifies to do so. Cut as directed in recipe: Zucchini and crookneck are usually sliced crosswise for boiling or sautéing or sliced lengthwise for broiling or grilling. Pattypans are usually cut into wedges.

Zucchini Sautéed with Basil

1. Slice zucchini into ¼-inch-thick rounds. In a 12-inch frying pan, heat olive oil over medium-high heat for about 30 seconds. Add zucchini to pan and sauté, stirring continuously, until zucchini are crisp-tender and lightly browned at the edges, about 5 minutes. Add salt, pepper, and basil to pan; continue cooking 1 to 2 minutes more. Serve immediately.

Notes

• Substitute any variety of summer squash in this recipe, or use a combination for color contrast.
• Sautéed zucchini is at its best right from the pan; we don’t recommend holding it or trying to rewarm it while other dinner preparations are being completed. Prepare it last.
• Substitute other fresh herbs or use a combination. Parsley, oregano, marjoram, even a little mint, go nicely with summer squash.
• Sprinkle some freshly grated Parmesan cheese over the top.
• Add some thin wedges of onion while you are sautéing the zucchini. In addition, thin wedges of peeled and seeded Roma tomatoes can be added during the last 2 minutes of cooking.

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