October 10, 2013 § 59 Comments
Here is a wonderful method for cooking zucchini and I can almost guarantee you will make it over and again. This zucchini is such a silky melt in your mouth bit of goodness that I have been cooking it for my family every week for a good solid month. There’s nothing to it but olive oil, garlic, basil, and zucchini cooked long enough to take away any sense of crispness whatsoever. Yes, the life is cooked out of it and yet it is full of life and such comforting flavor. Simple, satisfying and delicious. You can start this, walk away, allow it to gently cook and return occasionally to turn with a spatula. Turn off the heat and let them sit for a while so the flavors settle and the oily juices thicken. Serve warm.
I n g r e d i e n t s
- 3 tablespoons olive oil, enough to seem generous without leaving the zucchini oily
- 2 large garlic cloves, smashed and peeled
- 5 or 6 medium zucchini, sliced into ¼-inch-thick coins
- sea salt
- A handful of fresh basil leaves, torn
- good quality feta cheese, crumbled
M e t h o d
Heat the olive oil in a large non-stick skillet and add the garlic for about five minutes, or until the garlic is fragrant and just beginning to turn golden. (Do not allow the garlic to brown) Add the zucchini and a generous pinch of salt, and stir to coat the rounds with oil. Cook gently over medium heat (or medium low), stirring occasionally until the zucchini is very soft, approximately 30 minutes. When the zucchini is soft and golden brown, remove it from the heat. Tear the basil leaves, and stir them into the zucchini, allowing them to wilt in the heat.
Serve warm or at room temperature with a generous sprinkling of feta.