This recipe hails from prior to the “crispy vegetables have the most nutritive value so don’t cook the crap out of ’em” days. I still love it because it’s easy and so malleable – flexible. Make as much as you want! Here’s how I did it last night
1 large sweet onion – vidalia is best, but any of those super-sweet onions
3 small zucchini (try to get no wider than 1″ diameter)
3 small summer squash (again, as thin as possible)
salt & pepper to taste
My suggestion is to prep the vegetables before you turn on the heat.
Slice the onions thinly – they should be ribbons – so cut the onions in half, then slice into half-circle ribbons.
Slice the squash as uniformly as possible.
Heat about 2 tsps of oil in the bottom of a large saute pan. Add onions and cook until slightly translucent. Begin to add the squash. You can add it all at once if you want, you just want to keep it moving for the first few minutes of sauteing.
Once everything looks like it’s had some interaction with the bottom of the pan, cover and cook on medium-high heat for about 5 minutes. Uncover and stir, trying to get more squash in contact with the bottom of the pan. Cover again and cook another 5-7 minutes. Repeat this process until the squash has completely softened, and there is browning going on.
Season with salt and pepper to taste. Add garlic powder (optional).
Now, for those of you who WANT crispy quick cooked veggies – you can just saute the onions until brown and caramelized…then add the squash and cook for around 8 – 10 minutes…then season and serve.
What I like about this side dish is, I can prep it and cook all at once, then sit down and have a glass of wine while it finishes.