Subj : Feed a Crowd - 07
To   : All
From : Dave Drum
Date : Sat Dec 31 2022 17:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan-Seared Zucchini
 Categories: Squash, Vegetables, Chilies, Herbs
      Yield: 4 servings
 
      3 sm Zucchini (6" to 8" each)
      1 tb High-heat cooking oil
           Salt & black pepper
  1 1/2 tb Unsalted butter; more to
           - taste
      1 cl Garlic; peeled, smashed
      1    Fresh rosemary sprig
           +=OR=+
    1/4 ts Dried rosemary
           Coarse sea salt; to serve
           Lemon zest; to serve
           Red-pepper flakes; to serve
 
  Trim the zucchini lengthwise on two opposite sides to
  create flat edges. Discard the scraps and cut the
  zucchini in half lengthwise into two planks that are
  about 1/2" thick. (If yourCOre using larger zucchini, you
  may get three planks from each one.) Pat them dry with a
  paper towel, pressing gently but firmly on both sides to
  absorb any moisture.
  
  Heat a large (12") cast-iron or stainless-steel skillet
  over medium-high. Add the oil and heat until itrCOs almost
  smoking. Add the zucchini, spacing them evenly in the
  pan and pressing lightly with a spatula so that the
  planks make contact with the pan. Sprinkle the tops with
  salt and pepper, and cook for about 3 minutes, until the
  zucchini is nicely charred on the bottom. Lower the heat
  to medium, flip the zucchini, and season with salt and
  pepper again. Cook for 2 to 3 more minutes, until the
  bottom is charred.
  
  Turn the heat to low and add the butter, garlic and
  rosemary. Carefully tilt the pan, letting the garlic and
  rosemary cook in the butter for 30 seconds to 1 minute,
  until the butter has begun to brown. Spoon the butter
  over the zucchini, and cook for another minute, flipping
  them a few times to coat both sides with the butter.
  
  Transfer the zucchini to a serving platter, along with
  the garlic and rosemary, and spoon any butter thatrCOs
  left in the pan on top. Top with coarse sea salt, lemon
  zest and red-pepper flakes, and serve hot.
  
  By: Lidey Heuck
  
  Yield: 3 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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