Name: Zucchini with Creamy Peas and Herbs
Total time: 40 min
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; 1/2 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.