Butter" (from Mark Bittman's "How To Cook Everything").
Made this last night with zucchini and we ate every drop! The honey and mint are a fantastic combination!
2 lbs summer squash or zucchini, the smaller, the better
3 Tbl. butter
S & P to taste
1 Tbl honey
3 or 4 Tbl. minced fresh mint leaves
Cut the squash into 1/4-inch-thick slices. Place the butter in a large skillet and turn the heat to medium-high. When its foam subsides, add the squash and sprinkle with salt and pepper.
Raise the heat to high and cook, stirring occasionally, until the squash becomes tender and begins to brown, about 15 minutes. Stir in the honey and mint, check the sasoning, and serve.
Made this last night with zucchini and we ate every drop! The honey and mint are a fantastic combination!
2 lbs summer squash or zucchini, the smaller, the better
3 Tbl. butter
S & P to taste
1 Tbl honey
3 or 4 Tbl. minced fresh mint leaves
Cut the squash into 1/4-inch-thick slices. Place the butter in a large skillet and turn the heat to medium-high. When its foam subsides, add the squash and sprinkle with salt and pepper.
Raise the heat to high and cook, stirring occasionally, until the squash becomes tender and begins to brown, about 15 minutes. Stir in the honey and mint, check the sasoning, and serve.