A few years ago my Mom made a really awesome zucchini dish, and never saved the recipe! For years now, I have been searching the internet for similar recipes, and experimenting with tastes in my own kitchen. Sadly, it has been to no avail. One day though, I hope to find it because the dish was just that good! I am a big fan of zucchini, but sadly I am the only one who is in my household! Sometimes I try and sneak it in, hoping that it will become a hit over time!
This recipe is such a simple and basic recipe! It also follows the school of knowledge that if you want a kid to eat a veggie, cover it in cheese! Because of the cheese I used, and the use of black pepper, it winds up becoming a dish with bite! Delicious!
I usually designate my Sundays for any mass cooking I need to do. I already knew that this week I wanted to do a zucchini dish and a cauliflower dish. I didn't want to fully prepare the zucchini on Sunday so that by Wednesday it's limp and mushy! Oddly enough, as I type this I am listening to The Chew and Clinton Kelly just said, "A limp noodle...always bad for the soul." Couldn't have said it better myself Clinton!
To make life a little easier, cut up and blanch the zucchini a few days ahead when you have the time. I used 3 zucchinis, which rendered about 3-4 servings. Take each zucchini, wash and cut each end off. Cut into strips lengthwise. With each strip, cut thinner strips from it making "noodles." Put the cut up zucchini in a colander over a bowl and sprinkle with salt. Let sit for about a half hour to drain the zucchini of excess water.
While you wait for the zucchini to drain, bring a pot of water to a rolling boil. Add the zucchini and boil for 1 minute. Drain zucchini into a colander and run under repeatedly with ice cold water until zucchini is cold to the touch. This is to shock the zucchini to prevent further cooking. The whole process is called blanching. I then put the colander over a bowl for about 15 minutes to drain the excess water from the zucchini.
From this point:
1. You could freeze the zucchini if you had cut it into round slices and spread them in a single layer on a wax-paper-lined baking sheet until frozen; then transfer to a ziplock to use in recipes in the coming months.
2. Or you can put it into an airtight container and put it into the refrigerator to use within a few days.
When ready to prepare the recipe, set the zucchini on the counter for a few minutes to bring it back up to room temperature.
This recipe is SO simple, I'll just give you the whole recipe in a matter of sentences. Heat about 4 tablespoons of butter in a large skillet. Add about 2 tablespoons minced garlic (more or less according to taste). Immediately add the zucchini (you don't want the garlic to brown and caramelize, which makes it sweet). Heat and stir until zucchini mixture is heated through. Season with salt, ground black pepper and a dash of hot sauce and sprinkle with grated Parmesan or Romano cheese right before serving! I am telling you, it is DELICIOUS!
