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Zucchini and Onions
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Recipes | Vegetables |
| Seasons | Summer |
| Your Tags |
Description
This just sorta came to me tonight whilst staring at a bunch of stuff that needed used up in the kitchen. It's actually pretty good!
Ingredients
| 4 | medium zucchinis, sliced in rounds | |
| 1 | large spring onion, cut in half and then sliced | |
| 1 | c | crushed salted tortilla chips (the crumbs at the bottom of the bag work great) |
| Salt and pepper | ||
| Olive oil | ||
| 1 | t | Herbes de Provence |
Instructions
Coat the bottom of a skillet generously with olive oil and place over medium heat. Add the zucchini, spreading it out so that as much of it touches the pan as possible. Salt and pepper it. DON'T MOVE IT. Let it brown for a while. When you've got a little color on the bottoms of the rounds, add the onion and herbes and give everything a good shake. When the onion is softened a little add the tortilla chip crumbs and stir again. When the zucchini and onions are cooked through, it's done. Check for salt and pepper, serve.
Comments
I tried this replacing the
I tried this replacing the onion and tortilla chips with a can of fried onion rings, crushed. Worked wonderfully, and was a good way to use up an extra can of the onions left from Thanksgiving.
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