SERVES 4 · VEGAN, GF, DF
My father always planted several zucchini plants every year; if we weren’t paying attention, the zucchini could grow to be as large as a baseball bat. Bigger isn’t better with zucchini, though; the most tender and sweet zucchini are the smallest ones. Zucchini are not meant to be peeled, and you shouldn’t since that’s where most of the nutrients lie. They are full of antioxidants, potassium, and B-complex vitamins and minerals. Zucchini can also help replenish the adrenal glands, which are overtaxed in many of us due to our stressful lives. Ironically, zucchini are the only vegetable my father isn’t crazy about, so I came up with this recipe to change his mind. And I did! I make this dish all summer long, served with Herbed Mixed-Grain Pilaf and Grilled Lemon-Herb Shrimp (here and here).
2 tablespoons unrefined, cold-pressed extra-virgin olive oil or avocado oil
2 medium-size shallots, peeled and sliced (about ½ cup)
1½ pounds small or medium-size zucchini, ends trimmed, sliced ¼ inch thick on the diagonal
½ teaspoon sea salt, plus more to taste
A few grinds freshly ground black pepper
⅓ cup sliced almonds
1 lemon, halved
1. Heat the oil in a large skillet over medium heat.
2. Add the shallots to the oil and sauté until just tender, 3 to 4 minutes.
3. Increase the heat to medium-high and add the zucchini, salt, and pepper. Sauté until the zucchini is tender and cooked through, 5 to 6 minutes.
4. Stir in the sliced almonds.
5. Squeeze the lemon halves over the zucchini and stir. Taste for seasoning and serve immediately. This would also be nice with some fresh mint.
ASK PAMELA: What exactly is one shallot if it is peeled and reveals two separate cloves inside? I try to put exact measurements for shallots in my recipes, but I always consider one shallot the entire bulb, no matter how many cloves it splits into. A large shallot will yield between ⅓ and ½ cup of chopped or sliced shallot; a medium-size one, about ¼ cup; and a small one, about 2 tablespoons.