Zucchini with Parmesan
Zucchini with parmesan was one of my favorite childhood vegetable dishes. This dish, in its simplicity and deliciousness, has withstood the test of time. The extra butter or ghee is not only delish but helps stop hunger cravings after meals.
Heat the butter in a frying pan on medium until melted. Add the zucchini and stir until the zucchini is thoroughly coated with butter. Add a lid to the frying pan and turn down the heat to low or low-medium. Stir every minute, adjusting the heat so the zucchini does not become scorched for 4-5 minutes. The zucchini may take longer until cooked through depending on the thickness. I like my zucchini cooked until its super mushy but never burnt. Zucchini seems to get bitter if cooked in water. In oil or butter, it seems to caramelize and get sweeter rather than increased bitterness. Once the zucchini is 95% cooked add the parmesan and coat the zucchini evenly. Put the lid back on and turn the burner off. The cheese should take a couple minutes to get heated and melted.
- Two medium Zucchinis - sliced in rounds, 1/4 inch thick.
- 1/4 cup parmesan - powdered or finely shredded.
- 2 tablespoons butter or ghee.
- Pinch of salt and pepper optional
Heat the butter in a frying pan on medium until melted. Add the zucchini and stir until the zucchini is thoroughly coated with butter. Add a lid to the frying pan and turn down the heat to low or low-medium. Stir every minute, adjusting the heat so the zucchini does not become scorched for 4-5 minutes. The zucchini may take longer until cooked through depending on the thickness. I like my zucchini cooked until its super mushy but never burnt. Zucchini seems to get bitter if cooked in water. In oil or butter, it seems to caramelize and get sweeter rather than increased bitterness. Once the zucchini is 95% cooked add the parmesan and coat the zucchini evenly. Put the lid back on and turn the burner off. The cheese should take a couple minutes to get heated and melted.
