Mom's Amazing Carmelized Zucchini
1 large zucchini/summer squash (if seeds look tough, scoop them out), sliced into 1/4 inch discs
1 medium to large onion, sliced
Salt and pepper, to taste
Dash garlic powder, optional
Dried or fresh basil, to taste
1. Set skillet to about the 2nd highest setting.Place onion and zucchini in pan, and add enough oil to coat vegebables (but not too much or vegetables won't brown).
2. Let vegetables fry on one side for around 8 minutes, or until they look ready to flip. The veggies should look suitably brown (not black, but near to the point of being black) on the bottom before flipping, then browning the other side. If you have fresh basil, chop roughly or add whole pieces toward the end so that it wilts a little.
3. Otherwise, just cook as long as you like. Add salt and pepper and, if desired, garlic powder.
Simple and satisfying. Probably good with penne pasta with extra oil added on top.
Source of recipe: I've learned much of what I know from my mom, and like her I've learned that, while not as healthy as steamed, sometimes the best way to fry vegetables is to do less to them. This method makes simple ingredients shine.