Brown Butter Tilapia, but it is an easy and impressive side dish that goes with almost any meal.
Here's what you'll need:
|2 medium zucchinis, butter (salted), onion, granulated garlic, salt and freshly ground black pepper, *vegetable peeler, *saute pan, *tongs or stirring spoon|
Wash the zucchini and put it on a cutting board (or your freshly washed counter like I did). Cut off one end (I cut off both ends on the first squash and then asked myself "Why did you do that? You're just need one end trimmed." I did it right on the second squash; so do as I say - not as I did.)
Hold the squash down with one hand while you drag a vegetable peeler horizontally across the zucchini.
Put about a Tablespoon of butter in a medium saute pan and turn the heat on low.
While the butter is melting, peel and slice 1/2 onion into thin crescent slices.
Add the zucchini ribbons, and salt and pepper to taste. (At this point you could add any herbs you wish. I usually sprinkle in some basil - basil and zucchini are friends. But tonight I already had a lot of other flavors going on with my Brown Butter Tilapia and Pina-Colada Rice. I wanted to keep the squash simple.)
Here's the recipe:
Sauteed Zucchini Ribbons
2 medium zucchini, washed and cut into ribbons1/2 small brown onion, sliced thin
1 Tablespoon butter (salted)
fresh ground black pepper
Melt butter in medium saute pan. Add onions and cook on medium-low until soft. Stir in granulated garlic, zucchini ribbons, salt and pepper. Cook until soft, and serve.