We only planted one zucchini this year. Still, I’ve got as much zucchini bread as my freezer and I can handle. Here’s a suggestion from Greg, a recipe from his grandmother.
Ingredients
1 1/2 Tbsp olive oil
2 Tbsp unsalted butter
1 large Vidalia onion
1/4 cup chopped fresh parsley
1 large fresh zucchini, cut into 3/4 inch cubes
Parmesan cheese (to taste)
Garlic salt and freshly ground pepper
Method
1. Peel a large zucchini and slice lengthwise. Remove any of the seeds. Cut each half into thirds (across the girth), then cut 3/4 inch strips, and then cut them into cubes. If the zucchini is wet…damp it dry.
2. In a large, deep skillet, heat the olive oil and butter on medium-high heat. Add the onion and parsley and cook until the onions begin to get soft around the edges (not browned).
3. Immediately add the zucchini cubes, and a decent pinch of garlic salt and pepper (more if it suits your taste). Gently stir to coat the zucchini. Stir the mix every few minutes until the zucchini gets slightly opalescent. It can take 15 to 20 minutes, depending on how tender the raw zucchini, and how small your cubes are.
4. Remove from skillet and serve with parmesan cheese.
5. Enjoy!
The first time you make it you may want to try pieces as you cook. Why? Some people like their zucchini crunchy versus more on the softer side and you don’t want to over cook it. You can add more butter or olive oil if it suits your taste as well.
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