Sautéing Zucchini: The Deft Italian Touch

With a grasp of the Italian way with vegetables, a cook could nearly stretch zucchini’s prodigious natural endowments to make a whole cuisine. Think of the antipasti, the soups, the risotti, the pasta sauces, the fish and meat courses with zucchini. They are past numbering. The group of four recipes that follow demonstrates how, with slight variations in seasonings and cooking vehicles, the basic sautéing method can produce dishes significantly individual in flavor and presentation.