We had delicious garden zucchini again tonight, and served it to houseguests earlier this week. We all agreed Costata Romanesca is the best zucchini we've ever tasted.
Tonight's dish was especially tasty, Zucchini in Brown Butter with Pecans from Gourmet magazine via Epicurious.
2 tablespoons unsalted butter
1/4 cup pecans (1 oz), coarsely chopped
1 lb zucchini, cut into 1/4-inch-thick matchsticks
1/2 cup parmesan curls (shaved with a vegetable peeler from a piece of parmesan)
preparation
Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
Serve zucchini topped with parmesan curls.
It's hot here. I skipped the parmesan curls and opted for freshly grated parmesan instead, and sliced the zucchini to take advantage of its pretty shape. Yum.
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