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Stewed Zucchini with Garlic, Basil and Mint

By 8:00 AM , , , , , , ,

Around the kitchen, we're trying to savor the flavors and ingredients of summer before they're all gone - squash, tomatoes, etc.  I stumbled across this recipe from Bon Appetit when planning out our weekly menu. I was intrigued by the simplicity of the ingredients.

It came together great - although I probably had my stove a little hotter than recommended, as mine turned out browner than the original recipe's picture.

I also found that a healthy handful of grated Parmesan added a nice and much needed saltiness.

Stewed Zucchini with Garlic, Basil & Mint

1/2 Cup Olive Oil
2 Garlic Cloves, thinly sliced
3 Lbs. Zucchini - Sliced diagonally into 1/4 inch slices
1/4 Cup Chopped Mint
1/4 Cup Chopped Basil
Salt, Pepper and Grated Parmesan to Taste

Heat the oil in a dutch oven over medium heat - add the garlic and cook until fragrant - about 2 minutes.  Be careful not to let the garlic burn, those are flavors you do not want.

Add the zucchini and turn the heat up to medium-high, stirring occasionally until zucchini starts to brown.  About 15 minutes.

Add 1/2 cup of water and stir, scraping the brown bits from the bottom of the pan.

The zucchini will start to break down, almost to a puree.  Continue to cook for about 15 minutes, adding more water if need be.

When the zucchini is beyond tender and partially broken down, add you seasoning - salt, pepper, Parmesan.

The sweetness of the near-caramelized zucchini contrasted perfectly with the tang of the swordfish that had been marinaded in a house-made Italian dressing.


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