Zucchini with Tomatoes and Basil

If I had to choose a favorite cooking magazine, "Cook's Illustrated" would probably be the first on the list. For those of you that aren't familiar, this magazine loves to try out food and kitchen products and find "ultimate" recipes and the best ways to create that recipe. Next to each recipe, they provide an article of how they tried several different ways to accomplish the flavor and end product. Some of it is scientific, some of it is shortcuts, some of it is just common sense. This particular recipe for Zucchini (adapted from their "Spring Entertaining" 2010 edition) wanted to find the best way to saute it on the stove without creating a soggy, bland product. I felt this was a real winner. This is so flavorful, it would taste great mixed with cooked pasta, couscous, etc. 

4-5 large zucchini, shredded 

1 1/2 tsp. salt 

2 tsp. extra virgin olive oil 

3 plum tomatoes, diced 

1 clove garlic, pressed 

1 tsp. balsamic vinegar 

2 tsp. extra virgin olive oil 

1/4 tsp. salt 

2 tbs. fresh basil leaves, chopped 

1/4 c. fresh grated Parmesan cheese (for sprinkling)

• In a food processor with a shredder attachment or simply using a cheese grater, shred zucchini; you should end up with about 10 c. of shredded zucchini. 
• Toss zucchini with 1 1/2 tsp. salt and place in a colder set over a medium bowl. 
• Allow to drain 5-10 minutes. 
• Meanwhile, tn a small bowl, combine chopped tomatoes with garlic, vinegar, oil, salt and basil. Stir to combine and set aside. 
• Once drained, wrap zucchini in a towel or cheesecloth and wring out excess moisture. 
• Heat 2 tsp. olive oil in a large skillet over medium high heat until hot. 
• Add zucchini to skillet and spread evenly in pan with tongs. 
• Cook without stirring for 3-4 minutes or until bottom layer begins to brown; then stir.
•  After stirring,  cook another 3-4 minutes without stirring to brown another bottom layer. Remove from heat. 
• Add tomato mixture and stir to combine. 
• Sprinkle with parmesan cheese prior to serving.