Flavorful skillet zucchini
This recipe is another favorite of ours. We especially resort to this in the summer when zucchini is plentiful. It’s light on ingredients, and fast on the stove top, and so I would say this is a hassle-free side dish for a meal.
Gather your zucchini. I don’t use many more than 4, or I run out of room in the skillet and have to work in batches. I use beef bouillon granules or smash up a beef bouillon cube. Also, you’ll need butter.
Cut the ends off the zucchini and then cut it in half, and then in half again, creating a flat side.
Use a pan that has a lid; you’ll steam the zucchini at the end to make sure it’s tender all the way through.
Heat the butter and bouillon in the skillet. When it’s sizzling, add the zucchini, flesh side down.
Brown the zucchini and then remove it if you need to work in batches, or just turn it over onto its skin. (If you’re working in batches, replenish the butter and beef bouillon in the skillet.)
Add the water and place the lid on your skillet. Cook for about 4-5 more minutes depending on the thickness of the zucchini. When it’s fork-tender, it’s ready to serve.
Skillet Zucchini
Ingredients
- 4 medium zucchini
- 2 Tbsp butter
- 1 Tbsp beef bouillon granules
- 1/4 cup water
Instructions
- Wash and slice zucchini as shown. (You should have 4 parts with the flesh being the flat side)
- Heat skillet and add butter and beef bouillon. Stir together.
- When butter is sizzling, add zucchini flesh side down and brown.
- If working in batches, remove zucchini from pan, add more butter and beef bouillon and work until all batches are browned.
- Turn zucchini skin side down and if you've removed any from the pan, add back to hot skillet. It doesn't matter if it's layered.
- Add 1/4 cup water to skillet and place lid on it. Let simmer for 5 minutes or so.
- Check that zucchini is tender all the way through and serve.
I was trying to leave a picture but couldn’t find a way. Used home grown french zucchini. Yummo!!!!
I am so glad you liked it!