Slow Cooked ZUCCHINI

I learned the most beautiful thing from the Italians - cook your vegetables farther than you have ever cooked them before and they will transform before your eyes into an entirely new experience. I've done it with broccoli, I've done it with chard, and my favorite of all time is doing it with summer squash. The result is a gorgeously silky, rich vegetable that you can't keep your hands off of.

Over time I have discovered two things that help this recipe to work - cut size and temperature. Firstly, cut them small! This will help the breakdown process along in less time. Start sauteeing them on relatively high heat, but then lower it and keep cooking and cooking and cooking. The initial heat helps to release the bulk of the water so they don't just sit there in the pan, sweating and steaming. Once the water is released, the low heat will help break down the fibers. 

Leeks - 2 medium
Zucchini - 3 large
EVO - 5 TB
Salt - 2 tsp
Chili Flake - Pinch
Pine Nuts - 1/3 cup toasted
Basil - 1/2 cup leaves
Pecorino (or Parmesan) - chunk for shaving
 

Prep the vegetables. Slice the leeks in half lengthwise, and using only the white and light green parts, cut into thin half moons. Place in a bowl, cover with water, and agitate to remove any dirt. Drain. Cut zucchini in half lengthwise, then into quarters, and slice into 1/4” pieces. Slice the basil into ribbons by stacking the leaves on top of each other, rolling into a tube, and slicing across widthwise.

Warm half of the oil in a large skillet. Add the leeks and cook 5 minutes over low heat. Add the zucchini and increase the heat to medium high. Cook 6-8 minutes until the zucs get a little color on them. Add the salt and the chili flake. Reduce heat to low, add the rest of the olive oil whenever the pan gets dry, and continue cooking approximately 20 minutes, until the zucchini have partially broken down and become almost creamy. Some chunks will remain.

Finish the zucchini by turning the heat up to high. Cook one more minute. Add the pine nuts and stir to combine. Turn off the heat and add the basil. Remove to a platter and shave thick curls of the cheese on top.