Pan Seared Zucchini and Red Onions

Pan Seared Zucchini and Red Onions

Olive Oil

½ tsp Rosemary

½ tsp Basil

½ tsp lemon pepper

1 large zucchini sliced into relatively thick “fries” or “fingers” (I usually cut my zucchini in half so that my fingers are no longer than about 3 inches.

¼ sliced red onion

¼-1/2 tsp Kosher salt (Optional. Many people do not use salt at all. I use just enough to make the other flavors pop. Not salty at all)

  • Heat pan to medium high
  • Drizzled the bottom of the pan with olive oil
  • Coat the bottom of the pan with the herbs and spices except for the salt
  • Add the red onion until it caramelizes then remove them to a small plate or bowl
  • Add the zucchini to the pan. Sear the sides until they brown slightly
  • Return the onions to the pan, mixing together gently
  • Sprinkle Kosher salt on top
  • Serve

This takes 10-15 minutes depending on how hot your pan is.

Optional: green onions, chives, fresh minced garlic, sliced grape tomatoes

Keep in mind that spices and herbs change potency when used fresh. Fresh ones tend to have more water in them, so while stronger may also add liquid to the dish that will need to be cooked out.

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2 Comments (+add yours?)

  1. Mark Baron
    Jul 24, 2014 @ 12:31:12

    This sounds sooooo good!

    Reply

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