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Sauteed Zucchini Strings Democrat and Chronicle Yield: 4 side-dish servings 1 large garlic clove, peeled ¾ cup sun-dried tomatoes (fresh, not oil-packed) 1 Tbsp. fresh oregano leaves 2 oz. chunk Parmigiano-Reggiano cheese 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided 3 tsp. aged balsamic vinegar Kosher salt to taste ¾ cup red onion, thinly sliced 1 large zucchini, trimmed and cut into match-sticks or thin strings (about 3½ cups) Puree garlic clove in the bowl of the food processor. Add sun-dried tomatoes and pulse until coarsely crumbled. Add oregano and pulse. Add cheese, 1 Tbsp. olive oil and balsamic vinegar. Pulse until crumbly. Season to taste with salt. Measure ¾ cup of crumbles, reserving remainder. Heat a large saute pan over medium-high heat. Add 2 tsp. olive oil and heat. Add onions and saute until limp and just beginning to caramelize. Add zucchini and saute gently until zucchini is bright green, about 4 minutes. Add the sun-dried tomato-Parmigiano crumbles and toss to coat zucchini completely. Adjust seasonings to taste with kosher salt. Serve immediately with reserved crumbles sprinkled on top. |
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