Stop Blogging and Cook

DAILY POST FEB 11th: EVEN BETTER ZUCCHINI

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Butter
Reggiano or parmesan cheese

GREEN MARKET
Yellow or white onion
Garlic
Sweet red bell pepper
Scallion
Fresh zucchini or yellow squash

T I M I N G

SERVES 2
TOTAL COOKING TIME:  20-25 min

1. Saute onion.
2. Add garlic, sweet red pepper, scallion & sauté.
3. Add squash & cook.

C O O K / P R E P A R E

INGREDIENTS
1/2 TBSP butter
1/2 medium yellow or white onion, cut into polar half, then slice into polar slices
2 cloves garlic, minced
1/2 sweet red pepper, cut into diagonal strips 1” long
Zucchini or yellow squash, 1/3 lb per person, sliced into 1/4” rounds
OPTIONAL  1 TBSP Reggiano or parmesan cheese

PREPARATION

1. Melt butter in small saucepan.
2. When butter begins to bubble, add onion and sauté over medium heat until it has caramelized nicely. If pan gets dry, add another 1/2 TBSP butter.
3. Add garlic & sweet red pepper; sauté for 1 min.
4. Add scallion; put zucchini on top of sautéing vegetables.  Cover.  At this point, dish can hold if you need to slow down things.  To resume:  turn flame to med & cook until seeds of zucchini are visible, but before slices are translucent.  Zucchini should be a little soft but hold it’s shape; color should be bright rather than dull.
5. OPTIONAL  Sprinkle w/grated regiano or parmesan cheese while still in saucepan; shake.

VARIATIONS
Substitute 2-4 shallots for yellow onion, for a more delicately-flavored dish.
Substitute green pepper for sweet red pepper or half of the red pepper; flavor will be substantially different:  more pungent and less sweet.

S E R V E

Serve in separate bowls to preserve cooking juices.  Best consumed immediately after cooking.  Flavor will fall off dramatically with reheating as vegetables will inevitably overcook.

W O R K P L A C E   L U N C H

Not bad eaten cold.