This is one of my favorite ways to enjoy all the zucchini that’s super fresh right now. And it’s really easy, just some time and a few ingredients and you’ve got a healthy delicious side dish or meal to go picnicking with!
Butter and/or Olive oil
Salt and pepper to taste
Shredded Parmesan or Romano cheese
Chop up some onion, I usually use about a 1 to 4 ratio of onion to zucchini.
Add the chopped onion, a few pinches of salt (go easy on the salt if you plan to add cheese to the finished dish, which I highly recommend!) and a healthy dose of butter and olive oil to a heavy bottom pan, the wider the pan the better. You’ll start with a lot of fat in the pan to cook the onions and then when you add the zucchini you can decide if you need to add more. Cook the onions on medium heat.
While the onions cook, chop your zucchini. I make some pieces smaller than others so when it cooks, the smaller bits get mushy and the larger bits keep their shape so you don’t end up with baby food. Or maybe you end up with baby food, it’s really delicious either way!
When the onions begin to look translucent, add in the zucchini, some black pepper and saute, stirring all the while, til smushy and starting to brown on med to medium high heat.
Once you’ve cooked the zucchini down, it will release a lot of water, so plan on stirring occasionally for about 15 minutes til you get a nice, thick consistency. Take it off the heat and serve topped with fresh chopped basil and shredded hard cheese like Romano. This tastes great warm or at room temperature and makes a nice take along meal for picnic’s or pot lucks.