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!
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!
RSS Feed
