47 minutes
A simple yet delightful dish featuring golden zucchini ribbons sautéed with garlic and fresh marjoram.
Zucchini, rinsed, dried, trimmed
0 lb
to taste
tablespoons
Fresh Marjoram Leaves, coarsely chopped
tablespoons
Garlic Clove, pounded to a purée
each
1. Prepare Zucchini
Rinse, dry, and trim the ends of the zucchini. Using a box grater with large holes or a mandoline with a julienne blade, grate the zucchini into thin ribbons. Layer the zucchini ribbons into a mixing bowl, salting each layer lightly. Let the salted zucchini stand for 20 minutes.
2. Drain Zucchini
Drain the zucchini in a sieve or colander, squeezing tightly to remove as much liquid as possible.
3. Sauté Zucchini
Heat the olive oil in a heavy-bottomed sauté pan over medium-high heat. Add the drained zucchini and sauté, tossing frequently. Spread the zucchini out in the pan to help it brown evenly. Continue to sauté for about 7 minutes, or until the zucchini is lightly browned and tender.
4. Add Marjoram and Garlic
Remove the pan from heat and stir in the coarsely chopped fresh marjoram and the garlic purée.
Replace marjoram with basil and finish the dish with a sprinkle of Parmesan cheese. You can add cherry tomatoes during the sautéing process for a touch of acidity.
Use oregano instead of marjoram, incorporate diced bell peppers, and top with crumbled feta cheese. Optionally, some kalamata olives and a splash of lemon juice can brighten up the dish.
Swap out marjoram for cilantro or Thai basil, use sesame oil instead of olive oil, and add a dash of soy sauce and ginger. Garnish with toasted sesame seeds for an Asian-inspired variant.
Add strips of grilled chicken, shrimp, or tofu to the zucchini ribbons. Adjust the herbs to complement your protein choice, such as using cilantro for shrimp or rosemary for chicken.
Introduce red pepper flakes or diced chili during the sautéing process for heat. Use herbs like cilantro or parsley to balance the spiciness.
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