Warm sautéed zucchini slices lightly melt slivers of fresh mozzarella, while a sprinkling of chopped olives adds salty flavor in this simple, summery dish. Serve with crusty bread.Plus: More Vegetable Recipes and Tips
About 1/4 cup extra-virgin olive oil
Five 6-inch-long zucchini, sliced lengthwise 1/4 inch thick
Salt and freshly ground pepper
1/2 pound fresh mozzarella, halved and cut into 1/4-inch-thick slices
1 1/2 teaspoons minced fresh thyme
2 tablespoons finely chopped black olives, such as Niçoise
How to Make It
In a skillet, heat 1 tablespoon of the oil until almost smoking. Season the zucchini with salt and pepper and add about one-quarter of the slices to the skillet in a single layer. Cook over moderately high heat, turning once, until lightly browned, about 1 minute per side. Transfer the zucchini slices to a platter, loosely fanning them out to resemble their original shape. Insert pieces of mozzarella between the warm slices; cover with foil and keep warm.
Cook the remaining zucchini, using 1 tablespoon of olive oil per batch; layer the just-cooked slices with mozzarella. Sprinkle the thyme and olives over the zucchini and serve warm or at room temperature.
An assertive dry white white, such as an Arneis from Italy or a Pinot Gris from Oregon, would add its own accent to the mozzarella and zucchini and stand up to the olives.
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