August 05, 2013

Mmmm Zucchini and fresh garlic! Sauted until it starts to caramelize.....

This is a repost but this is the side dish I've decided to make with dinner tonight so while I was bringing up the recipe (I use my website as my own personal collection of files and recipes) I decided to repost it so anyone popping in might be nudged to  give it a try.  I KNOW there is a plethora of zucchini  out there right now...  and everyone is wondering what more they can do with it.  Ha.

Caramelized Zucchini

yellow zucchini
green zucchini
olive oil
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
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