August always delivers an overabundance of zucchini which, for a cook, calls for a little creativity if you want to transform the ordinary into something extraordinary. That may sound like a tall order, but here is a quick and easy zucchini recipe that delivers a bright refreshing zucchini main course for a late summer supper.
Meyer lemons may be unfamiliar, but I’m here to make their case with the hope that you will give them a try.
Meyer lemons are a centuries old Chinese hybrid of citron, the mother of all citrus fruits, pomelo, and the mandarin orange. Meyer lemons are less acidic than a true lemon with a hint of mandarin and scent of citron.
Nicolas Meyer, an American horticulturist, developed the Meyer lemon in 1908 and this is the variety you will find here in the US. Alice Waters and her restaurant Chez Panisse in Berkeley popularized California cooking and introduced Meyer lemons to American home cooks In the early ‘70s.
Meyer lemons are now widely available and generally identified by a softer paler yellow skin with a sweet citrus scent. If you live in California or Florida where Meyer lemons are commercially grown you are likely to encounter various varieties and sizes. I have include a photo of two varieties I’ve found in my local farmers market a here in Hawaii.
For the recipe that follows you may of course use true lemons, but the Meyer lemons are well worth seeking out. I have found them at Whole Foods as well as and various specialty produce purveyors on the mainland as well.
Zesty Sauteed Zucchini with Meyer Lemons and Garlic
Equipment: a large stainless skillet with lid.
- 2 medium green or yellow zucchini, ends trimmed, and sliced into paper thin rounds
- 3 Meyer lemons, trimmed and sliced into paper thin rounds, seeds removed and discarded
- 1 medium brown onion, peeled, thinly sliced and quartered
- 3 plump garlic cloves, peeled and thinly sliced lengthwise
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup water
- 1/3 cup dry white wine
- flaked sea salt
- freshly ground black pepper
- fresh cilantro leaves
- wedges of Meyer lemons
Prep all the ingredients and set them out on a platter.
Set the skillet over medium heat. Add the butter and swirl the pan until melted. Add the olive oil and swirl to combine.
Add the onions and saute until they begin to wilt. Add the garlic and saute for 1 minute.
Add the lemon slices and saute briefly and then add the zucchini. Using bamboo or silicone spatula begin turning the ingredients continuously until they begin to color ever so slightly. Add 1/4 cup water and continue sauteing until the water has evaporated.
Add the wine and saute for a few minutes until the wine has parochially evaporated. Season with salt and pepper and toss to combine.
Lower the heat and cover the pan with the lid and simmer for 2 or 3 minutes. The zucchini and lemons should have a slight golden color around the edges.
Serving: Transfer to individual shallow pasta plates. Garnish with cilantro leaves and lemon wedges and serve.
I like serving this sauteed zucchini with meyer lemons with small baked mottoes topped with a good splash of olive oil, flaked sea salt, and dollops of G reek yogurt.
This, to me, a perfect light summer supper!
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