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I can't hide the truth any longer, when I say, "fried," I really mean, "burnt," but I know the stigma that comes with burning your garlic. If I counted the times I've had, "Don't burn the garlic!" yelled at me while cooking, I would be able to buy a pretty extravagant garlic farm somewhere. The hopelessness and shame that come with executing this act of over-cooking can be big time. It's a rookie mistake that can really mess things up. But not today my friends, not today. Get ready to brown that garlic and let your zucchini bathe in its glorious and satisfying after-glow. You will not be disappointed. In my family this is one of the many ways we enjoy yard-fresh zucchini all summer long. So turn up the heat and don't fear the fury - today is your day!
This is a great side for 4 - 6 people
What Do I Need?
2 Medium-Sized Zucchini
4 Cloves of Garlic
Olive Oil
Salt & Pepper
Now What?
Clean and quarter your zucchini. First trim the ends; cut the zucchini in half lengthwise, then crosswise, creating 4 zucchini "boats" per squash.
Bash your garlic with the flat and wide side of a knife and then roughly chop it.
Add a drizzle of olive oil to the sauté pan that is large enough so all your zucchini can lay flat against the bottom of the pan.
Heat your olive oil over medium heat and add your garlic, sautéing slowly until they are dark brown and just about burnt. This will take about 5 minutes. Don't panic, it's ok.
Now carefully place your zucchini face down in the pan - they should be snug. Continue to saute for about 20 - 25 minutes. Turn your zucchini a few times here and there, but they should spend most of their time face down in the pan soaking up all of that burnt garlic glory and turning a nice brown themselves.
When ready to serve, scrape up some of that burnt garlic and drizzle on top of your zucchini!
Take Note: I really love this as a side with grilled meats!