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.”

Active time: 20 min Start to finish: 20 min

Makes 4 (first course or side dish) servings.

INGREDIENTS

• 2tablespoons unsalted butter
• 1/4cup pecans (1 oz),coarsely chopped
• 1lb zucchini, cut into1/4-inch-thick matchsticks
• 1/2cup parmesan curls (shaved with a vegetable peeler from a pieceof 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.

Serve zucchini topped with parmesan curls.

Tags: Brown, Butter, Pecan, Recipe, Zucchini