MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan-Seared Zucchini
Categories: Squash, Vegetables, Chilies, Herbs
Yield: 4 servings

3 sm Zucchini (6" to 8" each)
1 tb High-heat cooking oil
Salt & black pepper
1 1/2 tb Unsalted butter; more to
- taste
1 cl Garlic; peeled, smashed
1 Fresh rosemary sprig
+=OR=+
1/4 ts Dried rosemary
Coarse sea salt; to serve
Lemon zest; to serve
Red-pepper flakes; to serve

Trim the zucchini lengthwise on two opposite sides to
create flat edges. Discard the scraps and cut the
zucchini in half lengthwise into two planks that are
about 1/2" thick. (If yourCOre using larger zucchini, you
may get three planks from each one.) Pat them dry with a
paper towel, pressing gently but firmly on both sides to
absorb any moisture.

Heat a large (12") cast-iron or stainless-steel skillet
over medium-high. Add the oil and heat until itrCOs almost
smoking. Add the zucchini, spacing them evenly in the
pan and pressing lightly with a spatula so that the
planks make contact with the pan. Sprinkle the tops with
salt and pepper, and cook for about 3 minutes, until the
zucchini is nicely charred on the bottom. Lower the heat
to medium, flip the zucchini, and season with salt and
pepper again. Cook for 2 to 3 more minutes, until the
bottom is charred.

Turn the heat to low and add the butter, garlic and
rosemary. Carefully tilt the pan, letting the garlic and
rosemary cook in the butter for 30 seconds to 1 minute,
until the butter has begun to brown. Spoon the butter
over the zucchini, and cook for another minute, flipping
them a few times to coat both sides with the butter.

Transfer the zucchini to a serving platter, along with
the garlic and rosemary, and spoon any butter thatrCOs
left in the pan on top. Top with coarse sea salt, lemon
zest and red-pepper flakes, and serve hot.

By: Lidey Heuck

Yield: 3 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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