Use a mandoline or a very sharp knife to cut the celery and zucchini.
Recipe information
Yield
serves 12
Ingredients
1
/4 cup extra-virgin olive oil, plus more for drizzling
2
medium white onions, thinly sliced
6
medium celery stalks, peeled and cut lengthwise into 1/8-inch-thick slices
2
teaspoons coarse salt
6
medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices
Freshly ground pepper
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Preparation
Step 1
Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
Step 2
Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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