It is beginning to be a challenge. . .cooking zucchini in new ways but brazed is usually a good idea. By using a VERY hot skillet with a minimal amount of oil you can get the natural sugars in zucchini to brown . . .of course take it too far and you are just burning it. To help you can splash a bit of soy sauce or balsamic vinegar ti give the appearance of browning while kicking in some extra flavor. Above is zucchini brazed in balsamic vinegar with garlic to accompany my side of rainbow chard sauteed in lemon juice garlic and butter (earth balance but do I really need to say it every time? just assume it is some vegan butter, even better assume it is earth balance). with tomato and green beans. The quinoa is tossed with tomato and oregano and dashed with olive oil and topped with avocado and pepper. Yeah I can keep eating Zucchini.
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