Barely Cooked Zucchini with Almost No Vinaigrette

This is a unique combination of technique and a light hand on ingredients. Sweating the zucchinis with salt makes cooking almost unnecessary. Of all places you'd never expect, I learned this technique from a master chef who specializes in the cuisine of southwest China. 

1 pound zucchini

½ pound yellow squash

2 tablespoons Kosher salt

1 tablespoon olive oil

2 tablespoons homemade vinaigrette

1.     Slice zucchini and squash into ¼” rounds. Place in a colander and sprinkle with 2 tablespoons kosher salt. Mix to combine. Let drain for 15 minutes. Rinse with cold water and shake to drain.

2.     Heat olive oil in a large skillet over high heat. Add the drained zucchinis and cook for 60 to 90 seconds, shaking the pan a few times to release the slices.

3.     Transfer zucchinis to a bowl and toss with no more than 2 tablespoons vinaigrette. Add additional fresh ground pepper if desired. 

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