Wednesday, November 10, 2010
Pan roasted Zucchini (summer squash) with Parmesan and Thyme
Meet my new favorite side dish. Zucchini and other summer squash are pan roasted to a beautiful golden brown with onions and garlic, sprinkled with fresh thyme, and tossed with a generous helping of finely grated good parmesan. For an equally delicious variation, omit the thyme and add a drizzle or two of balsamic vinegar just before removing from the stove (photo above is with balsamic, photo below is with thyme). It is fabulous, especially in the summertime!
Seriously, make this side dish tonight. It is easy, healthy, and delicious. If you are anything like me, dinner just might turn into one of those meals where the unassuming side dish steals the show from the main course. Photo credit goes to my favorite dinner guest.
Pan roasted summer squash with parmesan and thyme
2 medium zucchinis or summer squash, sliced and then halved
1/4 yellow onion, thinly sliced lengthwise
1 clove of garlic, minced
leaves from 4 sprigs of thyme
2 tbsp olive oil
1/2 tsp sea salt (or to taste)
1/4 tsp pepper
good parmesan for grating, about 1/4 cup or more to taste
Heat olive oil over medium heat in a large skillet. Add onions and cook until soft, about 5 minutes. Add garlic and continue to cook onions, about 5 more minutes until limp and just about to brown. Add zucchini with one of the cut sides down in a single layer. Don't crowd the zucchini in the pan, otherwise they will steam instead of roast. Season liberally with thyme, sea salt, and pepper. Toss to coat well. Cook until zucchini is golden brown on one side, about 7 min. Toss and cook until zucchini is golden brown on other side but still holds its shape, about 5 min. Sprinkle with half of the grated parmesan and give a good toss to mix. Transfer to serving bowl and generously top with the remaining grated parmesan.
Serves 4 as a side.