Culinary Guides

Stewed zucchini for the Local Thirty is the season's easiest, most flavorful side dish. One of the lessons I’m learning throughout this challenge of eating from a 200-mile radius of my home is that it’s simplifying my cooking, and I think that’s a good thing! I tend to go overboard with seasonings and sauces, and I think stepping back and letting the individual ingredients shine is so much better! The zucchini at the farm is still cranking (winter squash and sweet potatoes can wait a bit longer) and this dish is perfectly served on the side of grilled steak, chicken, or – I’d imagine – simply spooned over pasta. Taste for seasonings as you go and adjust as needed.

Ingredients

• 3 tablespoons unsalted butter
• 2 garlic cloves, chopped
• 1 large onion, chopped
• 1 teaspoon dried thyme
• 2 pounds zucchini/summer squash, sliced into 1/4 inch thick rounds
• 1/4 cup dry white wine
• Salt and pepper to taste
• Torn basil leaves for serving
• Freshly grated cheese for serving

Directions

Prepare the Ingredients

1. Chop Vegetables:
   Start by chopping the garlic cloves and onion. Slice the zucchini or summer squash into 1/4-inch thick rounds.

Cook the Aromatics

1. Heat Butter:
   In a large heavy-bottom pan, heat the butter over medium-high heat until melted and sizzling.
2. Add Aromatics:
   Add the chopped garlic, onion, and dried thyme. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 3 minutes.

Cook the Zucchini

1. Add Zucchini:
   Stir in the sliced zucchini and cook, stirring occasionally, until the zucchini begins to brown slightly, about 8 minutes.
2. Deglaze with Wine:
   Add the dry white wine to the pan. Stir occasionally to help break up any brown bits from the bottom of the pan and to incorporate the flavors. Cook for an additional 3 minutes, allowing the wine to reduce slightly.

Season and Simmer

1. Season:
   Season the mixture generously with salt and pepper to taste.
2. Simmer:
   Continue to cook, stirring occasionally, until the zucchini is tender and the flavors have melded together, about three more minutes.

Serve

1. Garnish:
   Serve the stewed zucchini and onions with a few torn basil leaves on top.
2. Add Cheese:
   Sprinkle with freshly grated cheese just before serving for an added layer of flavor.

Additional Tips

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
• Variations: For added flavor and nutrition, feel free to add other vegetables such as bell peppers or tomatoes.
• Herb Substitutions: If you don’t have dried thyme, you can use fresh or other herbs like oregano or rosemary.
• Serving Suggestions: This dish pairs wonderfully with grilled meats, as a topping for pasta, or as a simple side dish with a fresh salad.

Enjoy this simple yet flavorful stewed zucchini and onions, perfect for any meal!