Thursday, October 27, 2011

Pan-Fried Zucchini

I know what you're thinking. Off she goes for a whole week, and all she comes back with is zucchini slices? But before you judge, consider this: Happiness is three mostly-plant ingredients, a pan, and a recipe that will take less than ten minutes. For those nights when you want french fries rather than vegetables. (Until you make this and decide what you really wanted was pan-fried zucchini. You just didn't know it yet.)

Zucchini or other green summer squash, sliced into circles*
(go for 1/8 to 1/4" thick. The thinner the slices, the faster they cook.)
Olive oil
Kosher salt

Heat a nonstick pan over medium heat. When hot, drizzle the bottom lightly with olive oil. Add the zucchini slices in a single layer (a little bit of overlap is fine, but use a wide enough pan that you don't have to double the layer, since they'll release some moisture and too much liquid will prevent them from browning).

Pan-fry until golden brown on the bottom, then flip the slices and brown the other sides. If your slices are on the thicker side, you can cover the pan after a few minutes to steam them a bit and help them cook through (unlike most other vegetables, I tend to like zucchini better the softer and more cooked it gets). Uncover the pan again if you start to see a pool of liquid building up, and let it evaporate before recovering.

When the slices are well-browned and soft, turn off the heat. Sprinkle with salt and serve hot.

*If your name is Luke, please ignore the recipe from this point on. Instead, sprinkle with heat and serve.

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