Sauteed Zucchini and Celery

Name: Sauteed Zucchini and Celery
Yield: 12 servings
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

The thinly sliced vegetables lend to the side dish's overall lightness.

Source: Martha Stewart Living, August 2006

Servings

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

Directions

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.
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.