We love zucchini at our house. Growing up, my mom would always saute thinly sliced zucchini in a little browned butter until the circles of zucchini had bits of brown spots on them. It was delicious. A year or two after I was married I was introduced to adding sliced tomato and cheese to the top.
Either way- You can't go wrong.
Quick and Easy Summertime Zucchini
Zucchini (about 1 medium-size per person)
2 tablespoons butter
salt and pepper
1-2 tomatoes, thinly sliced
Monterey Jack cheese
Slice zucchini into thin (1/8" or so) slices. In a large skillet, heat butter over medium-high heat; allow the butter to brown. Add zucchini slices. Salt and pepper to taste. Allow the zucchini to brown (about 4-5 minutes) before stirring. Continue to brown zucchini until tender. You can stop here and serve as is or:
turn heat to medium-low; place slices of tomato over the zucchini. Top with Parmesan and Monterey Jack cheeses. Cover with lid for 1-2 minutes until cheeses are completely melted.
Note: Delicious served over prepared Ramen noodles.
Begin by thinly slicing zucchini, about 1 per person.
In a large skillet, melt butter over medium-high heat. Allow the butter to get really hot and begin to brown. Be careful not to let it burn.
Once the butter has begun to brown, add sliced zucchini.
Salt and pepper to taste.
Allow the zucchini to begin to caramelize for about 4-5 minutes before stirring it.
Continue stirring and browning until the zucchini is tender and carmelized.
If you're continuing on, turn the heat to medium-low. Add sliced tomatoes to the top of the zucchini
Sprinkle Parmesan cheese (fresh or from the can)
and a few slices of Monterey Jack cheese to the top of the tomatoes.
Place the lid on top for 1-2 minutes until the cheeses are completely melted.
Serve as a side or eat as a complete vegetarian meal. If you're not watching your calories, see Note above.