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Zucchini can be grated or sliced. Start with 3-4 medium-sized zucchini because they cook down. This makes it ideal at this time of year, when your bounty may suddenly decrease.
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In a large sauté pan or cast iron skillet, heat 3-4 tablespoons olive oil or butter. A larger pan cooks faster because more zucchini can come into touch with the heat.
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Season the oil with garlic, shallots, spices, or red pepper flakes before adding the zucchini.
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Add all of the zucchini after heating the oil or butter. Don't be concerned if the pan appears to be full. To begin drying, season with salt and stir. In 5-10 minutes, the pan will be filled with water.
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In 10-15 minutes, the water will boil. As the water evaporates, the zucchini will caramelize and brown in the last 15-20 minutes.
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In the last 5-10 minutes, stir often. If it adheres to the pan, add more oil or deglaze with water or broth, then scrape away the browned bits with a wooden spoon. It's done when the zucchini clumps and gets brown.
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Caramelization might take 30-45 minutes, depending on the pan and heat. Cook it on low-medium heat, stirring every 5-10 minutes, until the last few minutes, when you'll want to stir often.
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Cook it over a higher heat to speed up the process, but stir more frequently to avoid burning. Making a large quantity at once is worthwhile because it takes time.
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It doesn't taste, feel, or look like zucchini, making it ideal for picky eaters. Despite the browning sugars, it's delicious and tastes almost toasted and sweet. For all of its pleasures.
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