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Print this Recipe    Braised Zucchini

Skillet-Braised Zucchini

3 fresh, medium-sized zucchini
2 or 3 fresh, largish green onions
4 Tablespoons butter
1 packet (about 1 Tablespoon) powdered onion broth
2 or 3 Tablespoons water

Wash the zucchini. Trim off the ends. Cut them in half lengthwise,
yielding 6 half zucchinis. Wash the green onions and slice them
thin at the bottom and gradually wider slices as you get into the
tops.

In a large skillet which has a lid that fits, melt the butter. When
the butter is frothing a bit (but before it starts to brown), put
in the zucchini halves, cut-side down. Over medium-high to high
heat with the lid off, brown the down sides, but turn the heat down
a bit if you start smelling anything burning.

When they are browned, turn them round-side down, add the green
onions around the edges mostly, but it wont hurt if some are on
top of the zucchini. Sprinkle the powdered broth over the top as
evenly as possible. Then add the water.

Put the lid on the skillet and turn down the heat. Let it steam
like this for just 10 minutes--less if the zucchini are small. But
check it every three minutes or so to make sure the skillet doesn't
go dry. If it starts to go dry, add another Tablespoon of water.
This will keep it from burning.

At the end of the 10 minutes, remove the skillet from the burner.
The zucchini are ready to serve right away. A zucchini half is a
good-sized serving for an adult along with the rest of the meal.
Two of them if you are really hungry. So the 3 zucchini should be
enough. But fix more if everyone likes them enough that 3 aren't
enough.

POSSIBLE SERVING VARIATION: at the table sprinkle a little Parmesan
cheese on the zucchini halves.

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