It was Zucchini Strands with Mint (recipe below) -- a new take on zucchini by slicing it very thin like spaghetti, sauteeing it with garlic and then tossing it with mint. Definitely an interesting way to use the vegetable that I'll be trying to do something new with the vegetable.
What are you doing with this week's vegetables? I'd love to hear your ideas!
Zucchini Strands with Mint
Adapted from The Herbfarm Cookbook by Jerry Traunfeld, via The Splendid Table
• 2 small to medium zucchini squash (1 pound)
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter or olive oil
• 1 clove garlic, finely chopped
• 2 tablespoons finely shredded fresh spearmint
• Freshly ground black pepper
Cutting and salting the zucchini: Cut the stems and bottom tips off the zucchini and slice them on a mandoline or other vegetable slicer into long spaghetti-like strips, about 1/8 inch wide and 1/8 inch thick. Toss them with the salt in a medium mixing bowl, then transfer them to a fine sieve or colander and set it over the mixing bowl. Let the zucchini sit for 15 minutes at room temperature, then gently squeeze it in your hands to extract some of the water. It will give off at least 1/2 cup.
Sautéing: Melt the butter in a large (12-inch) skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but is not browned, less than 1 minute. Add the zucchini and mint and toss with tongs just until heated through, about 1 minutes. Taste and season with pepper.
Herb Substitutions: In place of the mint, use an equal amount of shredded basil, lemon balm, or perilla.
Photo above via TheBittenWord.com