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I went back to the Slim Shack and was wondering how I was gonna prepare it.
Baking it was out of the question. Why?
Because it's been 150 degrees out here lately! So turning on the oven for any length of time was out of the question.
I've done fried zucchini before.
But I didn't want to bread and fry these gems. I wanted to taste the zucchini and not much else.
So I simply cut them up and sautéed them with caramelized onions.
Was it good?
YES!
It was so good I cooked the same thing the following night.
My brother used to make zucchini and sweet onions back when we lived at our grandmother Angela's house in Baltimore, Maryland. It was real close to Pimlico Racetrack. How close?
So close you could hear the announcers calling the race...
"And it's SpongeBob Horsepants edging out Harry Trotter for the win!!"
And this recipe is a winner!
NOTES:
Rinse your zucchini in cold water. Give it a scrub with a brush. Not your toothbrush! Or the toilet brush. Use a vegetable scrubber. Zucchini skin can be rough.
The zucchini I had were pretty big, about the same size as my size 14 clodhoppers!
I trimmed off the very top and bottom and cut the zucchini in half, lengthwise. Then I cut it in semi-circles, about 1/8 of an inch.
If the zucchini are smaller, just cut in 1/8 inch circles. No need to slice it in half!
Cook the zucchini until they are firm but not mooshy. I cooked everything over medium-high heat. Not because I was in a hurry! It just worked out best that way.
I used a medium sweet onion. I cut it in half and sliced it in thin crescent slices.
I added the minced garlic toward the end. Why?
Because I wanted the onions to get brown and caramelized. And I didn't want the garlic to get burnt.
Burnt garlic is a nasty taste, Slim People.
Burnt/caramelized onions are good. Burnt garlic bad.
So I waited until the zucchini had almost finished cooking before I added the garlic.
INGREDIENTS
3 tablespoons extra virgin olive oil (or one that hasn't been too promiscuous)
2 cups sliced sweet onions
1/2 teaspoon crushed red pepper
1/2 cup dry white wine
3 cups sliced zucchini (1/8 inch thick or so)
1 teaspoon minced garlic
Kosher salt
Here goes...
Get a large sauté pan and put it over medium-high heat.
Add the olive oil until it's warm and starts to shimmer.
Add the onions and the crushed red pepper.
Let the onions cook for a minute, then stir. Keep cooking and stirring every couple minutes until the edges start to brown, about 10 minutes total.
When the onion edges are brown, add the white wine. Stir and let it cook off for a minute or two.
Add the zucchini. Give it a good sprinkle of salt.
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