StovetopAmerican
Skillet zucchini and onion
The weeknight garden pan. Onion, garlic, thyme. It should fry, not stew.
Made it?
18 min · 18 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- zucchini, ½-inch coins4 (2 lb)
- onion, sliced1
- garlic cloves, sliced2
- oil or butter2 tbsp
- chopped thyme1 tsp
- chopped rosemary1/2 tsp
- kosher saltto taste
Method
- 1
Hot skillet, oil. Onion 3 minutes until it takes color.
- 2
Zucchini in. Do not crowd — two batches if the garden was generous. 4 minutes, toss, 3 more until the faces brown.
- 3
Garlic, thyme, rosemary off the heat so they perfume, not burn. Salt. If there is a puddle, the pan was too full.
On the plate
With this, try
- With this dish, try making smashed potatoes.
Boil while the roast runs. Smash and crisp when it rests. Small potatoes, salted water, smash flat, oil, 450°F or a screaming skillet.
45 min
- With this dish, try making home fries.
While eggs happen, or next to sausage and chops. Par-cook cubes, then crisp in fat with onion. Do not steam them in a crowded pan.
30 min
- With this dish, try making lyonnaise potatoes.
Next to a steak or a chop. Boil, slice, crisp with a pile of onions in butter.
40 min