Here’s a delicious Meatless Monday recipe that takes advantage of all the zucchini overflowing in farmer’s markets, grocery stores, and maybe your own garden, thanks to Jaden Hair at steamykitchen.com. It shouldn’t take more than 10 minutes to prep the ingredients and 25 minutes to cook. BONUS: All of these ingredients are available organically, even in conventional grocery stores. BONUS #2 – This meal is a bargain. Even when you add a fresh green salad, you can feed four people for less than $15.
1 onion, sliced (I used sweet Vidalia, but any white onion would work.)
3 tablespoons butter
1/8 teaspoon sugar
12 ounces zucchini (One large or three small zucchini; I think small is tastier and more tender.)
Salt and freshly ground black pepper
Sprig of fresh thyme (I usually add a little more, as I love this herb. If you only have dried, use at least 1/4 tsp.)
1 large tomato
4 ounces goat cheese (or Parmesan, if that’s all you have. It doesn’t melt in the same way as goat cheese, but still has great flavor)
1) Heat an ovenproof pan over medium heat (I use cast iron, which is great to use on the stove top as well as in the oven). Add butter. When the butter begins to bubble, add the onion. Sprinkle in the sugar. Saute the onion until caramelized, about 8-10 minutes. Don’t burn the onions!!
2) While the onion is sauteeing, slice the zucchini very thinly, to 1/8″ thick. Use a sharp chef’s knife or a mandoline. Cut the tomato into 1/4″ slices. When the onion is caramelized, add the zucchini and season with salt and pepper. Continue to cook, stirring occasionally, until zucchini is tender and has just started to brown.
3) Beat the eggs with the thyme in a large bowl. Preheat the broiler and set the rack 8-10 inches below the heating element.
5) Place pan back under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.
What’s your favorite recipe to use summer zucchini? Please share!
Thanks again to steamykitchen.com for sharing their recipe with us.