Name: Zucchini with Tomatoes and Basil
Total time: 45 min
Ingredients: 3 medium plum tomatoes , cored, seeded, and diced; 1 small clove minced garlic; 1 teaspoon balsamic vinegar; 2 tablespoons extra virgin olive oil , plus additional for serving, if desired; Table salt; 2 tablespoons chopped fresh basil; 5 medium zucchini (about 8 ounces each), ends trimmed; Ground black pepper; 1/4 cup finely grated Parmesan cheese , 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

Combine tomatoes, garlic, vinegar, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and chopped fresh basil leaves in small bowl and set aside.

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 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 tomato mixture and salt and pepper to taste. Transfer to serving platter, sprinkle with 1/4 cup finely grated Parmesan, and serve immediately, drizzling with additional olive oil, if desired.