Pan-Roasted Zucchini with Lemon-Caper Sauce

Chef Lisa Brisch will demonstrate and sample this recipe at the Co-op Farmers Market on Sunday, August 22, 2010 from 10am  - 2pm.

Pan-Roasted Zucchini with Lemon-Caper Sauce

from Chef Lisa Brisch of Dinner Thyme and Orange Pomegranate

Serves 4

Zucchini
2 large or 4 small zucchini
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil

Sauce
2 tablespoons extra virgin olive oil
1 teaspoon capers
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley leaves

Directions
Wash zucchini and trim the ends. Slice in half lengthwise. Place on a plate and sprinkle lightly with salt. Set aside for 15 to 20 minutes. Meanwhile whisk together sauce ingredients in a small bowl; set aside.

Heat 1 tablespoon olive oil in a large sauté pan over medium high heat. Blot zucchini dry with paper towels and season with freshly ground black pepper. Add zucchini to pan, cut sides down, and cook until they are golden brown, about 5 minutes.

Flip zucchini over to skin side and cook 2 more minutes. Remove from pan to serving platter. Drizzle with lemon-caper sauce.