Zucchini is one of those products capable of making any dinner and at any time of the year, but now, in summer, is when they are at their best. The good thing is that we can make everything from a zucchini cream to what Samantha Vallejo-Nágera makes, a kind of lasagna with eggs, onion and yogurt. But in summer you don't feel like turning on the oven or eating something so hot, and the dish we show you today is much lighter.
It is a sautéed zucchini, but it is not the classic one with garlic and nothing else, but rather one with depth of flavors and a very Italian and refreshing touch. The food blogger Jamie Vespa shared it on her social networks, but we have prepared it with a slight variation by adding Modena vinegar instead of red wine vinegar like her.
It is not a mere garnish, do not be fooled because it is a vegetable dish. It can become a complete dinner if we add a protein, such as a little marinated and grilled tofu, a boiled egg or the remains of Sunday's roast chicken. And with a burrata it's crazy.
We start by removing water from the zucchini with a trick: cut it lengthwise and without peeling, and salt the meat part, leaving it for 15 minutes so that it loses some of the water. This way when you sauté it, it won't be watery and soft, but firm and textured. While the zucchini is sweating, we are going to chop the accompanying ingredients, the basil and garlic (grated is easier), the chopped walnuts, the capers (which you can cut in half or leave whole) and add everything to a bowl along with the Modena vinegar and a good splash of olive oil. If you like it spicy, add some chili flakes.
Once the zucchini has lost some water, dry it with absorbent paper and cut it into large pieces that you will sauté over high heat with a splash of oil. We want them to be well browned and not soft, so do it in batches so they don't pile up. When it is golden brown, add it to the bowl in which you will have the dressing and stir it well to integrate everything.
You now have a light, easy and super delicious recipe to have dinner at home but feel like you're in Italy.
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