We had this the other day with the aforementioned Lasagna in a Hurry, and it was outstanding. I would even venture to say that it upstaged that nearly-as-delicious dish. Who knew such a simple recipe could be such a scene-stealer? (Sorry, no picture. I am absolutely too embarrassed to post the one I took. It is even worse than my lasagna picture, if you can imagine it.)
This one is just a SLIGHT variation from Gourmet’s Zucchini in Pecan Brown Butter, the only differences being in the way the zucchini is sliced and the nuts. I had no pecans on hand that day and I didn’t pay close attention to the chopping directions. Still, I think the texture is much better than it would have been, had I not been so ambivalent.
But the absolute BEST part about this recipe? It is using up some of the bookoos of zucchini that have domineered my harvesting efforts. A person can have only so much zucchini bread.
Equipment:
Medium saute pan
Chef’s knife
Cutting board
Veggie Peeler
Ingredients:
2 tablespoons unsalted butter
1/4 cup walnuts (1 oz.), coursely chopped
1 lb. zucchini (about 2 medium-sized), sliced very thinly
1/2 c. parmesan curls
Melt butter in medium saute pan over medium heat. When butter has melted, add chopped walnuts.
While butter/nut mixture is cooking, thinly slice the zucchini. Add to the saute pan when walnuts are golden brown and butter has browned. Cook until tender, about 10 minutes. Use your vegetable peeler to shave parmesan curls onto the top for the finish.
Stumble it!
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