11 Mar Braised Zucchini Sauce
2 pounds small, young zucchini ends trimmed and halved crosswise
1 ½ teaspoons kosher salt
¼ cup extra virgin olive oil
1 medium-size onion, thinly sliced lengthwise
2 large garlic cloves, thinly sliced
¼ to ½ teaspoon red pepper flakes, to your taste
¼ cup dry white wine
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoon finely chopped fresh marjoram or oregano leaves
1. Using a box grater, shred the zucchini lengthwise on the largest holes, stopping when you get to the seedy center. Discard the centers. Toss the shredded zucchini with the salt, transfer to a colander set in the sink, and let sit for 20 minutes. Using your hands, squeeze out as much excess water as possible without completely smashing the zucchini.
2. In a large, deep skillet, heat the olive oil over medium-high heat until shimmering. Add the onion and garlic and cook until softened and browned, 5 to 6 minutes. Add the zucchini and red pepper flakes and cook, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the wine, reduce the heat to medium, and cook until the zucchini is just beginning to break down. Stir in the lemon juice and zest and marjoram. Taste and season with salt, if necessary. This sauce is best used right away.