Dishing the DivineYum!

zucchini with walnuts and fresh herbs

July 30th, 2011 · 7 Comments

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While I am probably the only person this side of Russia who has not been able to grow a single zucchini this year, I am aware that not everyone has this problem. My friend Amanda stopped by the other day and begged me for an idea of what to do with her bounty. (Sheesh… just rub it in, will you?) I immediately pointed her to this recipe and then realized that while I’ve made it several times, I’ve never shared it with you! Shame, shame. :(

The key to success in this recipe is to NOT overcook the zucchini. If it turns to mush, it is unpleasant. You want it browned but still with some bite to it. Toast the walnuts until they have a slight aroma. Do not let them burn. I prefer to use a mixture of oregano, sage, and thyme for my herbs and follow Cook’s Illustrated’s recommendation to half the amount of herbs since these are so potent. Yum!

zucchini with walnuts and fresh herbs
from www.cooksillustrated.com

 

A note from Cook’s Illustrated: Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. Quarter-inch slices are the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time. If you want to use more intense herbs such as oregano, thyme, or rosemary, halve the amount of herbs indicated in the recipe. If you do not have kosher salt on hand, use a teaspoon or so of regular table salt.

4 medium zucchini (about 1 1/3 pounds), rinsed, trimmed, and sliced crosswise into rounds about 1/4″ thick
kosher salt
3 tbsp olive oil
1 small onion or 2 large shallots, minced
2 tbsp minced fresh herbs (see note)
2 tbsp toasted, chopped walnuts
ground black pepper

Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.

Heat oil in large skillet over medium heat. Add onions or shallots; sauté until almost softened, about 3 minutes. Increase heat to medium-high; add zucchini and sauté until golden brown, about 10 minutes.

Stir in walnuts and herbs, and season with pepper to taste. Adjust seasonings and serve immediately.

 

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Tags: 60 min or less · garden tale · vegetarian

7 responses so far ↓

  • 1 Michelle // Jul 31, 2011 at 10:13 pm

    Are you serious??? This has my parents written ALL over this! I will email them this one! :)

  • 2 natalie (the sweets life) // Aug 1, 2011 at 9:44 am

    ooh I will be making this SOON, esp since I need a way to use up my sage and oregano that are growing like crazy!!

  • 3 Nicole@HeatOvenTo350 // Aug 2, 2011 at 8:15 am

    This looks just gorgeous. I love how elegant it is, and of course the flavors sound wonderful, too. I will be trying this one soon.

  • 4 Heidi @foodiecrush // Aug 18, 2011 at 1:11 pm

    The photo pulled me in but the simpleness of the recipe is making me stay. Nice post, and my zucchini field thanks you.

  • 5 Julie // Oct 10, 2011 at 9:25 pm

    Thanks for the recipe – I have just planted my Zucchini seedlings out and i cant wait to eat them from the garden!

    http://www.sweetgumbakery.com

  • 6 Emily // Jan 4, 2012 at 5:23 am

    We love zucchini and so I am continually looking for new ways to make it to keep it interesting for everyone! This was really good! The walnuts and the herbs gave it a very nice flavor!

  • 7 Olivia // Jan 4, 2012 at 6:05 am

    Mmmm…this is something I am going to be making very soon! I love finding healthy ways to make vegetables that my family will eat!

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