New York City Chefs Daily Recipe for 07/09/2002 : Zucchini Sautéed with Walnuts
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Zucchini Sautéed with Walnuts recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 07/09/2002 : Zucchini Sautéed with Walnuts
"Zucchini Sautéed with Walnuts"
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"As we graze it grows"

6 medium small zucchini
3 tablespoons butter
3 tablespoons olive oil
1 garlic clove, unpeeled
Salt, freshly ground black pepper
1 cup coarsely chopped walnuts
1 tablespoon chopped parsley

Clean and trim the zucchini.  Cut into 1/4 inch slices.  Put them in a colander, sprinkle with salt to draw out the water, and leave for an hour to drain. Rinse the slices and dry them. Heat 2 tablespoons butter and the oil in a heavy skillet or sauté pan and when foaming, add the zucchini and garlic clove and sauté, shaking the pan constantly, until the slices are tender but still crisp.  (the unpeeled garlic clove gives a little touch of flavor;  discard it after cooking).  While cooking, taste a slice to see it needs more salt.  If so, salt while tossing and add a few grinds of pepper.  Add 3/4 cup of the walnuts to the zucchini, shake the pan to blend together, heat the nuts through.  Transfer to a heated vegetable dish, add the remaining tablespoon of butter and 1/4 cup walnuts, and garnish with parsley.  This goes great with poultry or roast lamb.
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