Zucchini with Onion and Garlic
The first batch of Zucchini from the garden made it’s way into the kitchen yesterday. As always, there will be a ton of it to follow along with Summer Squash. We enjoy sautéing it in a skillet with onion and garlic , adding a little bit of olive oil and a touch of butter for flavor. If you’ve ever cooked Zucchini or Summer Squash in a skillet you know that the squash has to first release all the water it has into the pan, then the water has to evaporate while it’s cooking before you can even begin to saute it. Which leaves the squash very limp and sometimes a little mushy. I’m not a fan of mushy anything except oatmeal.
As I sat there pondering how I could remedy the water problem it dawned on me. Before I make creamed cucumbers I slice the cucumbers and salt them to release their water. Why not try it with Zucchini and Summer Squash?
The sliced Zucchini and Summer Squash went into a colander, the colander went into a big bowl so any water released from the vegetables would go into the bowl underneath it. I took a good pinch of salt and sprinkled it all over the vegetables. I placed a small plate on top of the zucchini and pressed down on it, then waited a couple of hours to see what would happen. The sliced veggies released a good cup of water!
When it came time to saute the vegetables in a skillet with onions and garlic they sauteed beautifully. I didn’t have to wait for the water to release and evaporate which made the cooking time less. The onions and garlic sauteed to a golden goodness which enveloped the Zucchini and Summer Squash in flavor! You could also try this if you wanted to use zucchini in a stir fry. It was delicious, I’ll enjoy eating Zucchini with Onion and Garlic a lot more preparing it this way!
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Zucchini with Onion and Garlic
- 1 medium zucchini or Summer Squash you can also use both Summer squash and Zucchini if they are small.
- 1 medium onion, sliced thin
- 1 heaping Tablespoon minced jarred garlic
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- Salt and Peeper to taste while sautéing
- Good pinch of salt to place on the zucchini to drain it of water
- Place the sliced Zucchini or Summer Squash into a colander. Place the colander into a large bowl. Sprinkle the sliced Zucchini with a good dash of salt. Place a small serving plate on top of the zucchini and press down firmly. Set a side for at least 2 hours.
- Place a heavy duty skillet (I used a cast iron skillet) onto a stove burner under medium heat. Place the oil and butter in the hot pan followed by the drained zucchini, onion, garlic, salt and pepper. Saute until onion is caramelized to a golden brown, stirring frequently. Serve immediately.
Looking for more Zucchini Recipes, try these from other bloggers…Roasted Zucchini with Garlic…Low Carb Zucchini Pizza Bites
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Do you rinse the salt before cooking? Seems like it would be pretty salty if you don’t, but not sure if that would just add the water back in that you just got rid of.
Leslie you can rinse the salt off and pat the zucchini dry with a kitchen towel.
This zucchini is to die for! It looks incredible! 🙂
Thank you Lauren!
I have always salted cabbage before shredding, but I never thought of doing it zucchini.
I am curious. Did you work at a pool in PA when you were in high school?
Judy, never worked at a pool, but was always there! I lived in Sunbury, Pa. Are you close to it?
On a side note, I love your olive green plates! Do you remember where you got them? 🙂
We got those plates as a gift from my brother. I believe he got them through Macy’s but not sure if they carry them anymore Wendy. You could check online for them.
We make a similar dish iusing vidalia onions. When the veggies are finish, smother in fresh Parmesan cheese and cover until melted.
OH man that sounds delicious Bill! I’m going to try that!!
Hey girl…this is one of my favorites! Living here in New Mexico we always toss in some fresh green chile, and on a good day a handful of corn. DELICIOUS!! Can you get green chile in Kentucky?? Not the canned stuff…ha!
I have had the same issue. Good idea, I’ll try it.
When I saute squash, I cut the squash into about 1/2 inch dice and then use higher heat to get some browning in the olive oil, then lower heat and add garlic so as not to burn that. If adding peppers, I do the same thing and of course onions as well, if you like. I like the veggies to be Al dente, so it only takes 10-15 minutes on the stove.
Let me know what you think Mike, it worked like a charm when I did it!