Sautéed Zucchini
I think my Mother started making this dish, in Delano, where she grew zucchini, longer than your arm, and twice as big around. It is simple, but delicious and makes a welcomed side dish to almost any meal, or a main course, when served with rice or angel hair pasta – with the addition of some parmesan, sprinkled over the dish.
Ingredients:
3-5 Zucchini – sliced in various thickness – I like the very thin slices
caramelizing, while the thicker slices, offer more resistance and texture
1 large Onion – cut in half, and then sliced thinly
2 teaspoons of Garlic
Olive Oil
Oregano
Salt and Pepper
½ cup of Liquid – chicken stock, water or white wine
Directions:
In a large skillet, pour enough olive oil to cover the bottom of the pan – when the oil is hot, drop enough zucchini, in the pan, to form a single layer. Let that first layer cook, taking on a brown color, before turning, and adding another layer of zucchini. Stir, with a wooden spoon, cooking for 5-10 minutes – add onions, and then cook for a few minutes. Push zucchini and onions to the side, and drop garlic into the center of the pan, with a bit of oil, if the pan is dry. Allow garlic to sizzle for a couple of minutes, as you stir it, to prevent it from burning, and then incorporate all ingredients. Sprinkle with oregano, salt, and pepper, you can add a bit of liquid in, if needed. When the onions are tender, the dish is done.
Options:
You could add a pound of ground beef or Italian sausage, and a small can of chopped tomatoes, for a hearty dish. You can also just add the meat, and omit tomatoes, but if you add tomatoes, always add a teaspoon of sugar.
