Deborah Madison Zucchini Recipes

I got Deborah Madison’s Vegetarian Cooking For Everyone for Christmas. It is awesome. These two recipes are adapted from it.

Zucchini with scallions

1 pound small zucchini (that’s the amount in the basket this week)
1 tablespoon olive oil, butter, or a mix
4 scallions, including some of the greens, thinly sliced

Halve the zucchini lengthwise or slice ½ inch thick. Heat the oil in a wide skillet, add the zukes, saute over high heat until lightly colored around the edges, about 3 minutes. Add scallions and 2 tablespoons water, then lower the heat, cover, and cook till zucchini is tender. Season with salt and pepper.

Sauteed zucchini with garlic scapes and lemon

1 pound zucchini, thinly sliced or diced into cubes
2 garlic scapes, finely diced
1 ½ tablespoon olive oil
2 teaspoons finely grated lemon zest
2 tablespoons basil, marjoram or other herb

Heat the oil, in a wide skillet, add the scapes and saute over medium heat 1-2 minutes. Raise the heat, add the zucchini, saute until heated through. Lower the heat and continue to cook, turning occasionally, until tender and golden around the edges, 8-10 minutes, Season with salt and pepper, toss with the lemon and herbs, serve.