I never would have known that zucchini had a “second” flavor, had it not been for NPR. Thank you, NPR, for making me realize that zucchini, when what I would have considered to be dreadfully overcooked, is actually a glorious thing if done right. Go figure! Slow pan-roasting zucchini brings out a very nutty flavor that’s much richer than what zucchini originally has to offer. To compliment this, we’re going to serve it with toasted cashew pieces.
4 small zucchini, cut into quarter-inch thick rounds.
2 Tbsp butter
Salt to taste
1/4 tsp black pepper
2 large cloves garlic, minced
2 Tbsp raw cashews, slivered if possible
- In a large (non-stick preferred) frying pan, add butter and turn to medium low.
- When hot, add zucchini, garlic, and black pepper. Salt to taste. Toss well in butter. Cook zucchini for 3o minutes, slowly, occasionally giving the zucchini a toss.
- Meanwhile, in a dry pan on medium high, add cashews.
- Keep cashews moving in the pan, and when they take on a lightly toasted color, remove from heat and set aside. I pour mine into a separate ramekin so that they do not overcook in the pan.
- When pan-roasted zucchini are done, gently fold in cashew slivers.
- Serve hot.
- Low Amine “Stuffed Jalapenos” Substitute (aminerecipes.com)
- Low Amine (Tomato Free) Zucchini Lasagna (aminerecipes.com)