Sautéed Zucchini with Garlic and Lemon and Give-Away

This past Saturday I received a weekly box filled with produce from local farms.  Our box this week was overflowing with tangy-sweet oranges, a 10 pound cauliflower (no joke), thick spinach, and lots of winter greens.  I love getting my produce like this, but there are times when I think, "Now what I am I going to do with a 10 pound cauliflower?"  So, a few years ago I bought the book "Perfect Vegetables" by Cooks Illustrated and this book has saved me many times in the kitchen.  There are multiple recipes for almost any vegetable imaginable and I've never been disappointed with any of the recipes.  Last week I had several pounds of zucchini that I couldn't decide what to do with, used this recipe, and everyone at the table devoured it...including the kids! 

Sometimes zucchini can be bitter but their method of salting it ahead of time helps draw out the bitterness.  Grated, sautéed, and sprinkled with fresh lemon juice; this will be a staple in my kitchen for many years to come.

I know we are all looking for new ways to cook vegetables so I'd like to give away the book "Perfect Vegetables" to one of you.  All you have to do to enter is leave a comment telling me what your favorite vegetable is and how you like to prepare it.  Leave your comment between now and Sunday at 12pm and I'll draw a name at random and announce the winner on Monday.  Good luck!

Sautéed Zucchini with Garlic and Lemon
After you soak the zucchini the rest of the recipe takes less than 5 minutes.
Adapted from Cooks Illustrated
Serves 4

5 medium zucchini, ends trimmed
2 cloves garlic, minced
1 tablespoon coconut oil*
1 - 2 teaspoons fresh lemon juice
Sea salt and freshly ground black pepper

Shred zucchini on large holes of a box grater.  Toss zucchini with 1 1/2 teaspoons sea salt and pour into a colandar.  Let sit for 10 minutes.  Lay a clean dish towel on the counter and pour zucchini on top.  Fold towel over zucchini and wring out any excess moisture.

Heat 1 tablespoon coconut oil in a 12-inch skillet over medium-high heat until oil is shimmering, but not smoking.  Add zucchini and spread out evenly in pan.  Cook without stirring for about 2 minutes, or until bottom layer begins to brown.  Add garlic and stir zucchini and then cook "new" layer until it browns, another 2 minutes.  Take off heat and add lemon juice and season with salt and pepper.  Serve immediately.

*To read more about Coconut Oil click here.