Grilled Cuban Chicken, Jerk Chicken, or Broiled Tilapia Parmesan.
Garlicky Flash Zucchini
Recipe slightly adapted from from www.npr.org
Picture by Kelly
Makes 4 servings
2 medium zucchini, cut lengthwise into 1/3 inch spears
1 teaspoon kosher salt
2 cloves garlic, minced
1 tablespoon peanut or canola oil
- Place zucchini in a bowl and sprinkle with the kosher salt. Toss thoroughly with your fingers. Transfer the zucchini to a colander set over the bowl. Let rest for no more than 30 minutes, then lift out and blot dry with paper towels. (If you skip this step, the zucchini won't cook quite as hot (too much water mixed with oil) so they're more likely to be soft, but they're still pretty good).
- Heat a big, heavy cast-iron skillet or wok over a high flame. When it's hot enough to make a droplet of water dance, add the oil and swirl it around until it just starts to smoke. Keeping the heat as high as possible, add the blotted zucchini all at once. Spread it out in a single layer and keep it in the blazing-hot pan for 30 seconds or so to encourage some browning.
- When you're sure you see brown spots on the underside of the zucchini pieces, add in the garlic and stir-fry continuously with a slotted spoon until most of the zucchini is a mix of bright green skin and creamy flesh with golden-brown spots, and just tender. It shouldn't take more than a minute or two. Serve immediately.