7/2/11

Caramelized Zucchini with Garlic



Yesterday I arrived home from work hungry and craving vegetables.  All my kids had other plans for the evening so I was free to make my own dinner.  Vegetables it was!   I had steamed asparagus with butter, salt and pepper along with baby carrots and a huge plate of zucchini; which I had sauteed a little longer than normal and caramelized them.  Oh it was so good!  Smelled up the house, but oh so worth it! 

Caramelized Zucchini

yellow zucchini
green zucchini
olive oil
butter
garlic
salt and pepper

Slice and quarter your zucchini while you heat enough olive oil to coat the bottom of a fry pan along with about 2 tablespoons of butter.  This is an approximate amount.  Judge accordingly to how much zucchini you use.  When the pan is medium/high hot, add the zucchini, salt and pepper to taste and cook, letting the vegetables cook without stirring too much so they have sufficient time to come into contact with the heat, and the butter will start to caramelize.  Stir and flip the vegetables over so they brown evenly without burning.  During the last 3 minutes of cooking, add about 1/2 teaspoon of minced garlic to the zucchini.  Stir and flip to mingle the garlic with the vegetables but don't cook the garlic too long as it gets bitter when burnt.  Turn out to a serving platter.



Zucchini cooking in the pan before it starts to caramelize

1 comment:

  1. My fave zuc recipe is stuffed zucchini. It's good for getting rid of the ones that get too large, as long as you don't let them get over cooked. Soggy zuc's are not my favorite thing to eat. Hollowed out and stuffed with a meat filling, covered in asiago cheese. Mmmmm.

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