cookware
1 | Cut the zucchini into 1/4-inch by 2.5-inch julienne strips. First cut them lengthwise, then stack and cut again. |
2 | Warm the oil in the skillet over high. When hot, add the zucchini, layered on no higher than 1/2-inch thick. Sauté for 4-5 minutes until soft and slighly transparent, but not soggy. |
3 | Add the chives, salt, pepper, and butter. Toss or stir to combine. |
4 | Last, add the tomato, toss, then serve. |
source: Jacques Pepin