Garlic and Zucchini

Garlic and Zucchini 
Suggested Garlic Variety: Burgundy

Ingredients:

6 slender Zucchini 6-8” long, slice into 1/4” rounds

1 medium head of Garlic, coarsely chopped or whole smashed cloves

1/2 medium Sweet Onion, sliced 1/4” thick

4 Tbl Olive Oil

Kosher Salt to taste

Steps:

  1. Put olive oil in a large (12” or larger) non-stick pan & heat on medium.

  2. Add onion. Sauté until translucent. 

  3. Add garlic. Stir. Sauté for about a minute.

  4. Add zucchini and stir until the zucchini is coated with oil mixture. If you can’t coat all of the zucchini, add a little more olive oil. Sauté for 1-2 minutes. 

  5. Flip each zucchini round using a spatula. Sauté for 1-2 minutes more. 

  6. Remove from pan when zucchini is cooked about half way through.

  7. Salt to taste.

Hint:

Very fat zucchini has too much water and too many large seeds. 

You can scale this recipe down by half. 


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