Are you (or someone you love) a zucchini hater? This is the recipe that will change your mind, and leave you singing the praises of this under-appreciated vegetable!
Poor zucchini. He gets such a bad rap. And why? Because he grows too prolifically? Because he provides us with an abundance of food that we don’t know how to deal with? Hardly seems fair…
But truly, it doesn’t have to be this way! With a few simple recipes in your arsenal, you’ll be excited the next time you discover, yet another squash, hidden amongst the leaves of your garden.
This is my favorite way to prepare zucchini that is still on the smallish side (no bigger than 10 inches long and about 2 inches in diameter), which admittedly, is easier than finding ways to use the giant ones that have been left on the vine a bit too long. I have recipes for those too that I promise to share with you – but, if you’re looking to convert an avowed ‘zucchini-hater’, this is the place to start.
Heat a bit of olive oil in a large skillet (preferably cast iron) over medium heat. Sauté a few diced onions, until they begin to soften and turn translucent. Add minced garlic and cook briefly, just until fragrant, before adding your zucchini to the pan.
Cook slowly over medium heat, stirring every 2 to 3 minutes, until the zucchini begins to turn golden brown. This takes about 15 to 20 minutes.
Add a tablespoon of balsamic vinegar, stir it into the squash, scraping up any browned bits that have accumulated on the bottom of the pan. Cook for another minute or so and serve.
That’s it! It’s so easy, I’m a little embarrassed to even call it a recipe. But, nonetheless, it’s worth sharing, because it’s just so darn good. At least I think so – and so does Josh (who, while not a zucchini hater, doesn’t consider himself to be a huge fan either). Here I served it alongside some pasta with Zesty Carrot Top Pesto. I made the zucchini while the pasta cooked, topped it with the leftover pesto I had in the fridge, and voilà, dinner on the table in less than 30 minutes. Now that’s my kind of meal 😉
Easy & Delicious Zucchini
Servings = 2, Time = 25 minutes
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1 large clove of garlic, minced
- 2 small or 1 medium-sized zucchini, cut into 1/2-inch pieces (about 2 cups)
- 1 tablespoon balsamic vinegar
- salt, to taste (optional)
- Heat olive oil in a large skillet (preferably cast iron) over medium heat. Add onions to the pan. Cook, stirring frequently, until they begin to soften and turn translucent.
- Add garlic. Cook for about 30 seconds or until fragrant.
- Add zucchini to the pan and stir gently. Continue to cook, over medium heat, stirring every 2 to 3 minutes or so. When the zucchini starts to turn golden brown in places, it’s getting close to being ready.
- Add balsamic vinegar. Stir it into the zucchini, scraping up any browned bits that have developed on the bottom of the pan. Cook for another 1 to 2 minutes. Remove from heat, add salt (if using), and serve immediately.
What’s your favorite zucchini recipe? Next to this one, which is my current favorite, I like a good zucchini muffin, zucchini fritters, and I have a zucchini relish that I’m excited to test-drive next week. I can’t wait to share all of them with you!
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