While I’m fully on board with the idea that one can cook with minimal tools, in practice, I adore kitchen gadgets, and I’ve grown dependent on luxury uni-taskers. At this point, I’m pretty sure I really need a garlic press and a cherry pitter and a mango slicer and an egg separator.
When it’s two in the morning and I’m watching infomercials, three-glasses-of-wine Suzy is positive that LIFE WILL END without Eggies. At that point, unemployed-for-nearly-six-months Suzy hides the credit cards.
But, but, look at how cute they are! And no shells to peel! And deviled eggs!
Unemployed-for-nearly-six-months Suzy puts her foot down, and reminds three-glasses-of-wine Suzy that I (we?) don’t even really care for eggs.
That’s right. I’ve got one hundred smackers to blow on kitchen tools. What gadgets do I want? Is it time to buy a proper tart pan? Should I buy a food mill and stop borrowing Mom’s every time I make mashed potatoes? How about a silpat?
So maybe I don’t need the twirling spaghetti fork and the banana guard, but I simply couldn’t have made my favorite satin zucchini ribbons without the razor-sharp mandolin slicer Mom gave me a year ago Christmas. I don’t use it often, but when I need to julienne vegetables or cut perfectly even slices (like these delicate zucchini ribbons), nothing else will do.
I sautéed the zucchini planks in garlic-infused olive oil, and seasoned them with salt, pepper, and lemon zest. They were bright and fresh as spring sunshine alongside the prosciutto, leek, and Swiss chard quiche.
Continue reading for the Zucchini Ribbons recipe
- 2 pounds zucchini
- 2 tablespoons olive oil
- 1 garlic clove, peeled and smashed
- ½ teaspoon Kosher salt
- ¼ teaspoon ground white pepper
- 2 teaspoons fresh lemon zest
- Cut zucchini lengthwise into ⅛-inch-thick slices.
- Heat 1 tablespoon oil in a non-stick skillet over medium-high heat.
- Add the garlic and sauté until golden, about 2 minutes. Remove garlic with a slotted spoon and use for something fabulous.
- Add half of the zucchini to the oil and sauté, tossing frequently, until tender but not brown, about 5 minutes. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Transfer to a platter using tongs.
- Heat the remaining tablespoon oil, then sauté and season the remaining zucchini in the same manner and transfer to platter. Gently toss the zucchini with lemon zest.