gfrach
07-26-2008, 12:36 PM
I've made something similar a lot, but this time was particularly good and oddly enough it's because I made mistakes that it was good. (Usually I throw in some Jane's crazy mixed up salt, oregano, and basil and I do think those would still be good additions.)
Peel and slice 2 zucchini (slice thin, 1/4" max slices)
Chop 1 small tomato
slice 3-4 scallions (whites and greens)
chop 1-2 cloves of garlic
Saute scallions and garlic in olive oil over medium heat until soft. Add zucchini and saute some more. Then add chopped tomato and forget to turn it down and let it all caramelize a bit. Then in a panic throw in about 1/4 cup of mirin wine to deglaze the pan. Turn down heat and cook a bit more.
It was the best zucchini I think I've ever eaten. :-) Even C, who really dislikes zucchini any way other than coated with flour and fried said it was "somewhat good". :-)
Peel and slice 2 zucchini (slice thin, 1/4" max slices)
Chop 1 small tomato
slice 3-4 scallions (whites and greens)
chop 1-2 cloves of garlic
Saute scallions and garlic in olive oil over medium heat until soft. Add zucchini and saute some more. Then add chopped tomato and forget to turn it down and let it all caramelize a bit. Then in a panic throw in about 1/4 cup of mirin wine to deglaze the pan. Turn down heat and cook a bit more.
It was the best zucchini I think I've ever eaten. :-) Even C, who really dislikes zucchini any way other than coated with flour and fried said it was "somewhat good". :-)