-4 lg. zucchini, cut into discs
-1 onion, chopped
-2 cloves garlic, crushed
-1 handful Italian parsley, roughly chopped
-1 handful dill, roughly chopped
-low sodium veggie or chicken broth
-Salt and pepper, to taste
Fry onions over low heat until caramelized, stirring
occasionally. Takes around 15-20 minutes.
Once onions are golden, add garlic and cook for one
minute while stirring.
Add the zucchini slices and sauté until golden and
Add cooked onions, cooked zucchini, parsley and dill to a
food processor and process until smooth.
Add low-sodium veggie or chicken broth until you reach
Add salt and pepper to taste. Heat in a saucepan and serve
Serves 4 as a side
-1 lb. (about 4 small) zucchini, cut into
-2 T. toasted sesame oil
-1 t. kosher salt
-1 T. kochujang (Korean chili paste)
-2 T. peeled, grated fresh ginger
-1 T. toasted black sesame seeds
Heat sesame oil in a large skillet over high heat.
When it shimmers, add the zucchini, salt,
kochujang, and ginger.
Stir-fry until crisp-tender, about 2 minutes.
Transfer to a bowl and stir in sesame seeds.
Let cool to room temperature. Enjoy!
Found on thekitchn.com, recipe adapted from
Herbivoracious © 2015 by Michael Natkin… Read the rest