Tomatoes, zucchini and Parmigiano-Reggiano make a nutty pasta-like dish.
Williams-Sonomaingredients
- 4zucchini
- 1 tbspsea salt
- 4 ripetomatoes,
diced
- 2 clove(s)garlic,
minced
- 1/2 bunchbasil,
chiffonade cut
- 3 tbspextra virgin olive oil
- fresh ground pepper,
to taste
- 1 small chunkParmigiano-Reggiano cheese
Instructions
- Using a mandoline, a sharp knife or a very sharp vegetable peeler, cut each zucchini lengthwise into slices about 1/8 inch thick. Carefully place the slices in a large bowl, sprinkle with the 1 Tbs. salt and toss gently to coat. Line 1 or 2 baking sheets with paper towels. Transfer the salted zucchini slices to the prepared sheets, arranging them in a single layer, and let stand for 20 minutes. Turn the zucchini slices over and let stand for 10 minutes more, then gently rinse under cold running water. Using a clean kitchen towel, pat the slices dry, then arrange them in a loose mound on a serving platter.
- View full recipe at Williams-Sonoma