Use a mandoline or a very sharp knife to cut the celery and zucchini.

　　

Ingredients

serves 12

　　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

　　

Step 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.

　　

Step 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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.