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Ingredients
8 tablespoons (1 stick) unsalted butter
4 cloves garlic, finely chopped
1 pound zucchini, sliced into ⅓-inch-thick disks
Sea salt and black pepper
Nutritional analysis per serving (4 servings)
5 grams carbs; 61 milligrams cholesterol; 228 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 1 gram fiber; 338 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium skillet over medium heat, melt the butter. Add the garlic and cook until soft.
- Step 2
Add the zucchini, season lightly with salt and pepper and toss gently. Cover the skillet and lower heat slightly. Cook, stirring occasionally, until zucchini starts to break apart, binding the whole mixture together, 15 to 20 minutes. Check the seasoning, adding more salt or pepper if needed. Serve immediately.
Private Notes
Comments
I saw a friend who’s a professional chef make this, with loads of good olive oil. I ate this on toast with parm and chili flakes and a squeeze of lemon
Surprised to see this is a recipe. My Italian side has been making this for generations as a sauce over spaghetti. Basically overcooked zucchini and onions seasoned simply with salt and pepper but turns silky and delicious. Mom stirred in butter before serving and topped with plenty of grated Romano. The best.
As for serving immediately, no need. Fine to make ahead and reheat and delicious as leftovers already mixed in with the pasta. I think it would freeze well since its texture is already “mushy”.