When you have a garden, you often end up with an abundance of one vegetable. For some reason our zucchini plants like to produce all of their zucchini in a two week period and then die. So we have a ton of zucchini for a little while every summer. I try to find creative ways to enjoy it, so that we don't grow sick of zucchini. I stuff it, grill it, saute it, you name it, I've probably tried it.
This recipe is adapted from one that my friend Nicole showed me many years ago. In that version the zucchini is raw and only slightly cooked when the hot butter is poured on it. My husband doesn't like the rawness. So I changed it up and added some other flavors. This is still a very simple summer side dish that is also quick cooking. It fills your house with magnificent smells. I'm enjoying some leftovers of this dish right now as I write it.
Serves 4-5 people
Ingredients
3-4 medium Zucchini
6 tbsp unsalted Butter
3-4 cloves of Garlic, minced (if you love garlic use 4)
10 fresh Basil leaves, chopped
Juice of a Lime
Salt
Pepper
Instructions
Heat up a skillet over medium heat. Place just the butter in the skillet and let it brown. You know it is done browning when it smells nutty, has a brown color to it and it stops sputtering. After browning butter a few times you will start to understand when it is done. If you let it go too far the butter will burn. At that point I would throw the butter away and start over.
While the butter is browning cut your zucchini into 1/4" thick rounds. If they are large zucchini from your garden cut the zucchini in half first.
Place the zucchini in the brown butter, season with salt and pepper and start to saute.
As the zucchini starts to soften throw in your garlic and let it become fragrant. You should also add your lime juice at this time.
Continue to cook the zucchini until your desired doneness. I feel like this is different for everyone.
At the very end throw in your fresh basil leaves and toss. Before serving check your seasoning and adjust based on preference. Best to serve this dish warm.