Makes a pretty fancy vegetable!

Ingredients:

• 2 lbs green zucchini (about 5-6 medium at 6”-8” long)
  
• 3 Tab extra virgin olive oil
  
• 3 tsp white wine vinegar
  
• 1 ½ tsp kosher salt, plus more to taste
  
• ½ tsp freshly ground black pepper, plus more to taste
  
• ½ c crushed pecans
  
• 1 ½ Tab walnut oil
  
• 1 ½ Tab lemon juice
  
• grated zest of one large lemon
  
• Maldon or Kosher Salt

Directions:

1. Heat the oven to 425° with a rack positioned in the middle of the oven.
   
2. Cut the zucchini in half lengthwise, and then cut each half lengthwise in thirds, so each zucchini yields 6 slender wedges of roughly equal size.
3. Slice the wedges crosswise into equal thirds.
   
4. Place the zucchini in a large bowl and add 1 ½ tablespoon oil, 1 ½ teaspoons of white vinegar, ¼ teaspoon of salt, and black pepper.
5. Toss to combine.
   
6. Arrange the zucchini, skin side down, on the rimmed sheet and roast 15 -20 minutes or until just beginning to brown.
   
7. Place the pecans on a separate baking dish and toast for the last 3 – 4 minutes of cooking time. The pecans will be done when fragrant and gently browned.
   
8. While the zucchini roast, whisk the walnut oil, 1 ½ tablespoons of the lemon juice, the remaining 1 ½ tablespoons olive oil, the remaining 1 ½ teaspoons vinegar and the remaining ¼ teaspoon salt in a large microwave safe bowl.
   
9. Heat oil mixture in microwave for about 2 minutes
   
10. Add the zucchini to the dressing and toss to coat.
    
11. Transfer the zucchini to plates.
12. Scatter the pecans and lemon zest over the top.
13. Drizzle dressing from the bowl over the top.
14. Sprinkle with salt.

Serves: 10

Source: Simple Fresh Southern, Knockout Dishes with Down-Home Flavor, Matt Lee and Ted Lee, South Carolina

VPWL Gourmet February, 2013