Ethen made spaghetti for dinner the other night (you can read that moment here), and I sauteed some zucchini to eat in lieu of pasta, Charlotte-style. I had some leftover zucchini (I know. I, too, was shocked that the boys didn't gobble it up.) that I experimented with last night, halfway hoping that I'd burn it so I wouldn't have to eat it.
But no. It was delicious.
Here is is from start to finish.
Slice some zucchini and throw it in a big skillet on medium heat with several turns of EVOO. When the first side is starting to brown, then flip them over.
Chop up 2 cloves of garlic per zucchini and add those to the skillet. You'll have to start stirring every several seconds so your garlic doesn't burn.
Once the second side is lightly browned, you could call it done. But then it wouldn't be sweet or balsamic, right?
Okay, so now you're committed. Add about two turns of balsamic vinegar. Let that hang out for a few minutes so that the liquid reduces a little. Oh, and lean back because it will be fragrant.
This is going to seem crazy. But drizzle on 3 seconds of honey. I know. But it won't taste like honey. It will just take the tartness out of the vinegar.
This is like a deconstructed balsamic reduction, right? Those reductions are SO HARD to get right! (Well, the one and only time I tried, it was tasty but sticky and chewy. I was digging it out of my molars for two days.)
So, this is like that but easier.
After another minute or two and a few more stirs, take it out of the skillet and put it onto your plate right next to the homemade lasagna that the boys claim they could eat 14 pans of.
Enjoy!
P.S. If the sound of lasagna and zucchini sounds good to you, try this.
