Sauteed Zucchini brings a simple yet sublime combination of flavors and juicy texture. Use bowls for serving to preserve the delicious liquid.
Prep time: 5 minutes
Cook time: 10-12 minutes
Serves: 2 as a side dish
INGREDIENTS
3 tablespoons olive oil
One small onion, about lacrosse ball size
One zucchini, 10 inches long +/-2-3 tablespoons coarsely chopped fresh basil
1 teaspoon chopped fresh marjoram (or 1/2 teaspoon dried)
1 teaspoon fresh dill (optional)
Salt to taste
Pepper to taste
Grated Parmesan cheese
DIRECTIONS
Heat the olive oil in a small skillet over medium heat and saute the onion for 3 minutes, turning once, or until onion is beginning to turn translucent. Add the zucchini slices and cover. Cook, stirring occasionally, for 7-8 minutes, adding the basil and marjoram in the last two minutes. Serve when squash and onion pieces are tender. The water from the squash will create a braise that will finish cooking both the onion and the squash.
Distribute squash to serving dishes and sprinkle with dill, if using, along with salt, pepper, and Parmesan.
Photo and Recipe by Tod Dimmick
Grated Parmesan cheese
DIRECTIONS
Heat the olive oil in a small skillet over medium heat and saute the onion for 3 minutes, turning once, or until onion is beginning to turn translucent. Add the zucchini slices and cover. Cook, stirring occasionally, for 7-8 minutes, adding the basil and marjoram in the last two minutes. Serve when squash and onion pieces are tender. The water from the squash will create a braise that will finish cooking both the onion and the squash.
Distribute squash to serving dishes and sprinkle with dill, if using, along with salt, pepper, and Parmesan.
Photo and Recipe by Tod Dimmick
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