Chef Jimmy Bradley's wonderfully simple combinations of texture and flavor at New York City's The Red Cat were the inspiration for this zucchini dish—it makes a great accompaniment to "lazy lasagne."
Active time: 20 min Start to finish: 20 min
Recipe information
Total Time
20 min
Yield
Makes 4 (first course or side dish) servings
Ingredients
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
Step 1
Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
Step 2
Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
Step 3
Serve zucchini topped with parmesan curls.
