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Zucchini

7/18/2017

1 Comment

 
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My kid and I have never been real fans of zucchini, but they are so abundant at the farmer's markets these days, it seems a shame not to give them another chance. Recently, we were at family pool party and someone made the most delicious sautéed green and yellow zucchini as a side dish, so we got the recipe, and have now been enjoying the same dish at home on a regular basis. Turns out the trick to coaxing loads of flavor out of these bland veggies is simple: Cook them on low heat for a long time, gently, with some shallots,  which will slowly caramelize at the same time, and lend delicious depth to this dish. What I love is that you can easily make this for just one or two people, or a huge crowd, depending on how many zucchini you use. Here's the super simple recipe:

Ingredients:
Count one medium zucchini per person, using a mix of yellow, green and stripped varieties, if you can find them, and slice them thinly.
Count one thinly sliced shallot per 3 to 4 zucchini
Olive oil
Butter

To prepare:
In a large shallow pan heat a drizzle of olive oil and a couple of tablespoon of butter.
Add veggies and shallots, season well with salt and pepper, and cook, stirring often, over medium low heat, until lightly browned and caramelized, about 20 minutes, and serve immediately with dishes of your choice.

Enjoy!


1 Comment
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9/26/2017 11:53:10 am

This one is good recipe of food and i also want to make the vegetable with new ways. So this recipe is tasty and we can make it different according to the taste. Thanks for share with us.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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