Caramelized Zucchini Rounds
This just might be the recipe that zucchini haters will eat. Moisture in the zucchini is released and the natural sugars caramelize. This is our favorite zucchini recipe, it is best eaten immediately.
2 small zucchini, sliced about 1/2 inch thick
2-3 tablespoons olive oil
1 clove garlic chopped (optional)
Juice of 1/2 lemon
Salt or parmesan cheese
1. Heat 1 tablespoon of olive oil in a pan and sauté (using a medium high heat )approximately 1/3 of the zucchini in a single layer, do not flip until the underside is browned, then flip and brown again. Remove from pan and cover loosely.
2. Repeat step one until all zucchini is cooked. Add the garlic and return all zucchini to hot pan, squeeze lemon juice on top, heat for 1 minute. Remove from heat and sprinkle with grated black pepper, salt and/or parmesan cheese to taste.
Garnish with minced fresh parsley or basil