Chef Jimmy Bradley's wonderfully simple combinations of texture and flavor at New York City's The Red Cat were the inspiration for this zucchini dish—it makes a great accompaniment to "lazy lasagne."
Ingredients
2 tablespoons unsalted butter
1/4 cup pecans (1 oz), coarsely chopped
1 lb zucchini, cut into 1/4-inch-thick matchsticks
1/2 cup parmesan curls (shaved with a vegetable peeler from a piece of parmesan)
Directions
Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
