Zucchini with Creamy Peas and Herbs
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Serves 4 as a side dish
Ingredients
5 medium zucchini (about 8 ounces each), ends trimmedTable salt 1 tablespoon vegetable oil, plus 1 additional teaspoon1 bunch scallions, white parts chopped fine, green parts sliced thin1 cup frozen peas, thawed½ cup heavy cream 2 tablespoons chopped fresh dill leaves or mintGround black pepper Lemon wedges, for serving
Instructions
- Cut each zucchini crosswise into several pieces, each 2 to 3 inches long. Shred each piece on large holes of box grater, rotating as needed to avoid shredding seeds and core; you should have about 10 cups shredded zucchini. Toss zucchini with 1 1/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.
- Place zucchini in medium bowl and break up any large clumps. Drizzle 2 teaspoons oil over zucchini and toss to combine thoroughly.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add white parts of scallions and cook, stirring, until softened and beginning to brown, about 3 minutes. Increase heat to high; add zucchini and spread evenly in pan with tongs; cook until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until "new" bottom layer browns, about 2 minutes more. Add peas and cream and cook, stirring, until cream is mostly reduced, about 2 minutes. Off heat, stir in dill and salt and pepper to taste. Transfer to platter and serve immediately with lemon wedges.
Time
40 minutesYield
Serves 4 as a side dishIngredients
5 medium zucchini (about 8 ounces each), ends trimmed
Table salt
1 tablespoon vegetable oil, plus 1 additional teaspoon
1 bunch scallions, white parts chopped fine, green parts sliced thin
1 cup frozen peas, thawed
½ cup heavy cream
2 tablespoons chopped fresh dill leaves or mint
Ground black pepper
Lemon wedges, for serving
Ingredients
5 medium zucchini (about 8 ounces each), ends trimmed
Table salt
1 tablespoon vegetable oil, plus 1 additional teaspoon
1 bunch scallions, white parts chopped fine, green parts sliced thin
1 cup frozen peas, thawed
½ cup heavy cream
2 tablespoons chopped fresh dill leaves or mint
Ground black pepper
Lemon wedges, for serving
Ingredients
5 medium zucchini (about 8 ounces each), ends trimmed
Table salt
1 tablespoon vegetable oil, plus 1 additional teaspoon
1 bunch scallions, white parts chopped fine, green parts sliced thin
1 cup frozen peas, thawed
½ cup heavy cream
2 tablespoons chopped fresh dill leaves or mint
Ground black pepper
Lemon wedges, for serving
Why This Recipe Works
We found that the secret to a zucchini recipe that would expel extra water and leave behind zucchini with concentrated flavor was to combine two recommended methods: salting and draining as well as shredding and squeezing. For our zucchini recipe, we grated the zucchini with a box grater, tossed the shreds with salt, drained them in a colander, and wrung them out in a kitchen towel. We tossed the now-dry shreds with a little olive oil and added them to a hot nonstick skillet, where they became tender and lightly browned with only minimal stirring.
Instructions
- Cut each zucchini crosswise into several pieces, each 2 to 3 inches long. Shred each piece on large holes of box grater, rotating as needed to avoid shredding seeds and core; you should have about 10 cups shredded zucchini. Toss zucchini with 1 1/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.
- Place zucchini in medium bowl and break up any large clumps. Drizzle 2 teaspoons oil over zucchini and toss to combine thoroughly.
- Heat 2 teaspoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add white parts of scallions and cook, stirring, until softened and beginning to brown, about 3 minutes. Increase heat to high; add zucchini and spread evenly in pan with tongs; cook until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until "new" bottom layer browns, about 2 minutes more. Add peas and cream and cook, stirring, until cream is mostly reduced, about 2 minutes. Off heat, stir in dill and salt and pepper to taste. Transfer to platter and serve immediately with lemon wedges.
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