Glazed Zucchini

How to Read a French Fry, p. 67

2 pounds medium zucchini (1/2-3/4 inch thick and 5-6 inches long)

2 tablespoons olive oil

2 garlic cloves

Salt

About ¼ cup water

1 tablespoon thinly sliced fresh basil

Trim the ends of the zucchini. Soak it in a large bowl of cold water for 30 minutes to freshen.

I didn't know you could do this, but I love the idea!

Drain the zucchini and pat dry. Cut it lengthwise in half, then crosswise into quarters.

In a large skillet, combine the zucchini, oil, garlic, 1 teaspoon salt and just enough water to cover the bottom of the pan. 

Nothing like a sizzling vegetable.

Cover and cook over medium heat until the zucchini begins to soften, 5 to 7 minutes. Remove the lid, raise the heat to high and cook, stirring, until the liquid evaporates and the zucchini is glazed with the oil and beginning to brown lightly.

Remove the garlic cloves. Carefully stir in the basil and more salt to taste (the zucchini will be somewhat fragile), and serve.

Served with a marinated grilled chicken breast and a delicious Trader Joe's pretzel roll!

My Rating: 4/5 "Zucchini is always a happily substantial veggie. In this case it's quite flavorful as well. The garlic adds a lot. It's a bit heavy on the salt, but it makes a nice accent to other flavors in your meal that way."