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Pan Roasted Zucchini

Pan Roasted Zucchini

In addition to roasting vegetables in the oven, you can get nearly the same flavor and look roasting them in a pan. It depends on how much zucchini or other similar squash you need; for small amounts, like four or five servings, you might not want to heat up the oven.

To do it in a pan, slice the zucchini into wheels and chop up some onion to go with it. How much is up to you. You can judge serving size and ratio of zucchini to onion just by looking. But take into account that the vegetables will shrink some during cooking, so make the serving sizes generous to begin with.

Heat some olive oil in a skillet or sauce pan large enough for the vegetables to lie in almost a single layer. Dump them in the pan, and toss with a couple of spatulas or spoons to coat the pieces with oil. Then let them sit for several minutes to get a little brown on the bottom.

Toss every five minutes or so to even up the browning. After fifteen minutes, they will be done enough. You gauge that by taste testing. When they are tender enough to suit you, they're done. Some people like them crunchier than others. Have 'em your way.


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