Sauteed Zucchini with Pancetta and Parsley
By America's Test KitchenPublished on October 1, 2012
Time
35 minutes, plus 30 minutes draining
Yield
Serves 4
Ingredients
Before You Begin
Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. Quarter-inch slices are the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time. If you want to use more intense herbs such as oregano, thyme, or rosemary, halve the amount of herbs indicated in the recipe. If you do not have kosher salt on hand, use a teaspoon or so of regular table salt.
Instructions
- Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.
- Heat pancetta or bacon in large skillet over medium heat. When fat renders, add onions; sauté until almost softened, about 3 minutes. Increase heat to medium-high; add zucchini and sauté until golden brown, about 10 minutes.
- Stir in parsley and season with pepper to taste. Adjust seasonings and serve immediately.
Time
35 minutes, plus 30 minutes drainingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For the best sautéed zucchini recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. We removed excess moisture by either tossing slices with salt and letting them sit for 30 minutes or grating zucchini and wrapping it in several layers of paper towels or a large kitchen towel and squeezing. Even in a blazing hot pan, the zucchini would soon start to steam in its own juices if not salted or shredded and squeezed.
Before You Begin
Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. Quarter-inch slices are the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time. If you want to use more intense herbs such as oregano, thyme, or rosemary, halve the amount of herbs indicated in the recipe. If you do not have kosher salt on hand, use a teaspoon or so of regular table salt.
Instructions
- Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.
- Heat pancetta or bacon in large skillet over medium heat. When fat renders, add onions; sauté until almost softened, about 3 minutes. Increase heat to medium-high; add zucchini and sauté until golden brown, about 10 minutes.
- Stir in parsley and season with pepper to taste. Adjust seasonings and serve immediately.
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