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1
Rinse the zucchini but do not trim them.
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2
Bring a large saucepan or stockpot of water to a steady boil.
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3
Add the zucchini, but dont cram them together or boil them too vigorously, because you want them to remain whole.
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4
Cook for about 20 minutes, partially covered.
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5
Near the end of the cooking time, check for doneness by lifting one squash from the water with a large slotted spoon or spatula.
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6
A perfectly cooked zucchini will be just soft enough to droop a bit on the spoon but wont break apart.
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7
Carefully remove the zucchini, one at a time, to a colander or wire rack and lay them flat.
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8
Sprinkle about 1/2 teaspoon of the salt over the squash, rolling them to distribute the salt evenly.
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9
Let cool for a few minutes.
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10
When you can handle them comfortably, trim the ends from each zucchini and cut them in half crosswise, into 3-inch pieces.
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11
Slice all of these lengthwise in half, and again into quarters, to form wedges.
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12
Arrange the wedges neatly on a serving platter, cut side up, in one or two layers, so you can dress them easily.
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13
Sprinkle another 1/2 teaspoon of salt evenly over all the slices (you may need a bit more if using very coarse grains of fleur de sel).
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14
Then drizzle the 3 tablespoons of oil all over and scatter the lemon zest.
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15
Let the zucchini absorb the flavors for a while before the final seasoning.
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16
Just before serving, sprinkle the lemon juice over the wedges.
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17
Taste a piece, and add more salt or lemon juice if you like.
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18
Once youve cooked and cooled whole zucchiniand cut them into wedges, rounds, or cubesdress them with any good salad dressing or with any of these cold sauces:
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19
Salsa Verde (page 362)
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20
Smooth Sweet Red Pepper Sauce (page 364)
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21
Cucumber, Yogurt, and Mint Sauce (page 363)
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22
Another way is to slice the poached zucchini into thin lengthwise strips and layer them into a gratinate with country bread, following the recipe on page 240.
