Nyt Courgettes Au Citron Zucchini With Oil And Lemon Food

ZUCCHINI CARPACCIO

Steps:

• Slice zucchini lengthwise with a mandoline or chef's knife as thinly as you can, and sprinkle lightly with salt. Place in a colander for 30 minutes to remove the excess moisture, tossing occasionally.
• Dry on paper towels and arrange the zucchini in layers in a shallow serving dish, adding slices of garlic between the layers. Drizzle with lemon juice and marinate, refrigerated, for at least 15 minutes and up to 1 hour. If you have more than 2 layers, you may need to turn the zucchini upside down every 15 minutes to coat them evenly with the lemon juice.
• To serve, arrange a few slices of zucchini on each plate. (Remove and discard garlic slices as you go.) Drizzle with olive oil and top with nuts and/or herbs. If you wish, add a few drops of runny honey, a few raisins or some Parmesan shavings.

TIAN DE COURGETTE (PROVENCAL ZUCCHINI GRATIN)

Steps:

• Place the zucchini in a bowl, sprinkle with about a teaspoon of salt and set aside.
• Meanwhile, bring two cups of water to the boil in a sauce pan, add the rice and cook until rice is tender, about 17 minutes. Drain the rice.
• Drain and rinse the zucchini. Spread it on paper towel and pat it to dry. Heat oil in a heavy skillet. Add onion and saute over a medium heat until the onion is translucent. Add zucchini and saute another two minutes. Remove from heat.
• Mix eggs, cooked rice, garlic and milk together in a bowl. Stir in the onion and zucchini. Add cheese and season to taste with salt and pepper.
• Preheat oven to 375 degrees. Oil a four-cup shallow baking dish. Spoon in the zucchini mixture. Place in oven and bake 30 to 40 minutes, until lightly browned on top.

ZUCCHINI WITH SHALLOTS

Steps:

• Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
• Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.
• Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.

WARM LEMONY COURGETTE SALAD

Steps:

• Use a vegetable peeler to slice the courgettes into wide strips, discarding the central, seedy part. Heat the oil in a large frying pan, add the lemon zest and garlic, and fry over a medium heat for 1 min. Add the courgette strips and cook, stirring regularly, for a further 1-2 mins until the courgettes are slightly softened. Add a squeeze of lemon juice and toss the basil through.

NYT COURGETTES AU CITRON (ZUCCHINI WITH OIL AND LEMON)

Steps:

• trim ends. If large, quarter them and cut each quarter into 2" lengths. If smaller, cut them in half and cut each half into 2" lengths. Heat oil in skillet and add zucchini, s&p. Cook, shaking skillet and stirring veg around until it starts to take on color. Add lemon juice and ocver. Cook 3 min. when ready veg should be crisp