Zucchini Ribbons

When I was working on my vegetable cookbook, I discovered that a cool tool—the julienne peeler—did beautiful things to zucchini. It cuts the vegetable into very thin ribbons (almost like linguine noodles) that not only look elegant but also cook in no time. (See box at right.)Here I juke up the flavor a bit with lime, cilantro, and pine nuts, but you could really toss the zucchini with whatever your favorite herb or other flavorings are. Just don’t be heavy-handed—and don’t leave the zucchini in the pan for too long. The lightness of this dish is part of its charm.

1 lb. young zucchini or yellow squash, ends trimmed, washed and dried
1½ Tbs. unsalted butter
1 large clove garlic, smashed
½ teaspoon kosher salt, more to taste
2 tsp. fresh lime juice
2 Tbs. finely chopped toasted pine nuts or walnuts
1 Tbs. chopped fresh cilantro, mint, or a combination

Set out a large mixing bowl. Working over the bowl, peel the squash lengthwise with the julienne peeler into thin strips. Work all the way around the squash until you get to the thick seed core. Discard the core (or add it to the compost pile). Break the strips up with your hands, as they tend to clump together.

In a large nonstick skillet, heat the butter over medium-high heat. When the butter has melted, add the smashed garlic clove and cook, occasionally flattening the garlic clove with a spatula, just until the butter and the garlic clove start to turn a light brown. Remove the garlic. Add the squash strips and the ½ teaspoon kosher salt and cook, tossing with tongs, just until the squash have become pliable, about 1 minute.

Remove the pan from the heat and add the lime juice and most of the chopped nuts and herbs. Toss well. Taste and season with more salt if desired. Serve garnished with remaining nuts and herbs.

Serves 3 to 4

Recipe by Susie Middleton