We've said it before and now we'll say it again: well-loved zucchini is zucchini cooked on high heat until all the gross wateriness is obliterated. This is our latest breakfast dish, delicious with a side of scrambled eggs.
1 zucchini, sliced into 1/8 to 1/4-inch rounds
1 clove garlic, chopped roughly
a few sprigs of dill, minced
oil or butter
salt
Heat a cast-iron skillet with a little bit of oil or butter. When hot, add the chopped garlic and stir a few times, then add the zucchini. Shake some salt over the zucchini. Fry the zucchini on medium-high until the bottom sides are golden brown with a few darker spots. Flip the zucchini over and fry until the other side is equally brown. If you have more zucchini than will fit in the bottom of the pan at once, you'll need to do a juggling act to get all of the zucchini browned. Don't worry if some of the zucchini get very dark -- our friend Denise leaves her zucchini in the pan until it's verifiably charred and it's delicious!
Serve immediately -- the zucchini will revert to a soggy state if you leave it sitting around for too long.
3 comments:
Funny you should mention this dish...it's a favorite from my childhood! My father would fry up zucchini in just this way, seasoned with parmesan cheese. Delicious.
Thanks for the nostalgia trip!
Dan
Casual Kitchen
i am not sure about the bay area, but in vermont (where i am now) zucchini is ubiquitous and there is always too much of it. people even start to lock their doors in town (which is never done) so no one will leave zucchini in their backseat as they try to rid themselves of the abundance of it. so, in the spirit of august I have plenty of zucchini and will be making some simple skillet style shortly. thanks.
I wonder if this would work for eggplant too...
Post a Comment