Stewed zucchini for the Local Thirty might just be the easiest, most flavorful side dish of the season. One of the lessons I’m learning throughout this challenge of eating from a 200 mile radius of my home is that it’s really 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 perfect 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.
- 3 tablespoons unsalted butter (81 miles)
- 2 garlic cloves, chopped (0 miles)
- 1 large onion, chopped (0 miles)
- 1 teaspoon dried thyme (0 miles)
- 2 pounds zucchini/summer squash, sliced into 1/4 inch thick rounds (0 miles)
- 1/4 cup dry white wine (20 miles)
- salt (157 miles)
- pepper (milage unknown)
- torn basil leaves for serving (0 miles)
- freshly grated cheese for serving (39 miles)
- Heat the butter in a large heavy bottom pan over medium high heat. Add the garlic, onion, and thyme and cook, stirring occasionally, for about 3 minutes. Stir in the zucchini and cook, stirring occasionally, until beginning to brown, about 8 minutes. Add the wine and cook, stirring occasionally to help break up any brown bits from the bottom of the pan. Season with plenty of salt and pepper and cook until veggies are tender, about 3 minutes longer.
- Serve with a few torn basil leaves and some freshly grated cheese.