Union Square Zucchini

Today is an exciting day in the kitchen for me. This recipe calls for a technique I’ve always wondered why wasn’t exploited more; slicing vegetables with a peeler.

For this recipe you will need

1 zucchini for every person you’re cooking for plus one more (the zucchini’s should be no wider than your peeler).
1 tablespoon of EVOO1 peeled garlic clove left whole
2-finger pinch of chile flakes
1 tablespoon of butter
1/2 lemon of lemon juice
Salt & pepper to taste

First thing you want to do is rinse of your zucchinis and then slice one end off. Press the zucchini down against the peeler, letting the peeler control the thickness of the slices.

Pat down the zucchini slices to remove as much water as possible.

Heat up a skillet and pour in the EVOO.
Spear the clove of garlic on the side with a fork (this will be your cooking tool).Sprinkle the chile flakes into the skillet and let them heat for 30 seconds while spreading them with the garlic fork.

Add half of your zucchini slices, 1T of butter and the lemon juice. Move the slices around with the fork and keep them no more than 4 deep for 2 minutes.

Push the cooked zucchini to the side and add the remaining to the skillet. Let everything sit for 2 minutes and try a bite. Season with salt & pepper to taste.

If you want to cook the zucchini a little longer for a more even cook that works too. Just depends on how you like to eat it.

I think this is a great light snack that avoids carbs as a default filler. It has some heat, but also the satisfying crunch of many of my typical snacks.

With how easy this is to make, I can see it finding its’ way into my regular quick-fixes. I’m not sure how on board the rest of the family is, but it’s definitely worth a try!


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