Name: Zucchini with Garlic and Lemon
Total time: PLACEHOLDER
Ingredients: 2 slices white sandwich bread , torn into quarters; 2 tablespoons unsalted butter; 5 medium zucchini (about 8 ounces each), ends trimmed; Table salt; 1 small clove garlic , minced or pressed through a garlic press (about 1/2 teaspoon); 1 tablespoon extra-virgin olive oil , plus 1 teaspoon, plus extra for serving, if desired; 1 - 2 teaspoons fresh lemon juice from 1 lemon; Ground black pepper

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

FOR THE BREAD CRUMBS (optional): Pulse bread in food processor until coarsely ground. Heat butter in 12-inch nonstick skillet over medium-high heat until melted. Add bread crumbs and cook, stirring frequently with heatproof rubber spatula, until golden brown, about 3 minutes. Transfer to small bowl and set aside.

for the zucchini

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 (which should be discarded); 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. Combine garlic with 2 teaspoons oil in small bowl; add mixture to zucchini and toss to combine thoroughly.

Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until faint smoke appears. Add zucchini and spread evenly in pan with tongs; cook without stirring 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. Off heat, stir in lemon juice and salt and pepper to taste. Serve immediately, drizzling with additional olive oil, if desired, and sprinkling with bread crumbs, if using.