We thinly sliced some medium zucchini with a Japanese mandoline. Then we lightly salted the slices, stacked them on a tray, and refrigerated them for several hours to let moisture drip away. When the slices were tender and pliable, we patted them dry and rolled each zucchini into a pinwheel. We tied the wheels together to hold the shape and then cut young garlic stems into 6-inch long “bones” and inserted them into the zucchini roulades. And the zucchini chop was born. Once we had the chops formed, we laid them out on a cooling rack and refrigerated them overnight to dry so we would be able to easily roast and sear them. The fact that the air drying also allows the zucchini’s flavors to concentrate is an added bonus.
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