First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from finecooking.com
2 medium Zucchini
1-1/4 tsp. kosher salt; more to taste
1/4 cup extra-virgin olive oil
6 small Red Potatoes (about 3/4 lb.), diced
3 Tbs. chopped fresh cilantro (optional)
freshly ground black pepper
1/2 cup Red Spanish Pepper, finely diced
2 cloves garlic, minced (about 1 Tbls.)
1/2 tsp. chili powder
Trim off ends of zucchini, cut lengthwise into quarters. Slice off 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each wedge; it’s all right if some of the seeds remain. Arrange zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with 1/2 tsp. kosher salt and set aside for 10 minutes. Blot zucchini dry with the paper towels, then cut into 3/4-inch dice. Heat a large skillet over medium-high heat. Pour in 2 Tbls. of oil, add zucchini; sauté, stirring occasionally, until it browns and softens a bit, about 4 minutes. Transfer to a large plate. Add remaining 2 Tbls. olive oil to the hot skillet. Stir in potatoes; season with salt and a few generous grinds of black pepper. Sauté, stirring occasionally, until potatoes brown and cook through, about 7 minutes. Add red pepper, garlic, and chili powder and sauté for 1 minute. Stir in the zucchini and cilantro and taste for salt and pepper. Serve immediately.