Honey-Garlic Butter Zucchini

Name: Honey-Garlic Butter Zucchini
Total time: 22 min
Cuisine: American
Ingredients: 3 whole medium zucchini; Salt; Olive oil; 3 tbsp unsalted butter; 1 tbsp olive oil; 1 tbsp honey; 0.5 tsp salt; 2 tbsp parsley; 3 cloves minced garlic; Pepper; 0.25 cup chopped arugula; 3 tbsp crumbled goat cheese; 2 tbsp toasted pine nuts

22m

Serves 1

instagram.com

Honey-Garlic Butter Zucchini

instagram.com

22m

Serves 1

Directions

1Preheat the oven to 425 degrees Fahrenheit.
2Slice the zucchini lengthwise and score the tops.
3Place the zucchini on a plate and salt the tops generously.
4Let the zucchini sit for 10 minutes.
5While the zucchini sits, make the butter by adding softened unsalted butter, olive oil, honey, salt, parsley, minced garlic, and pepper to a small bowl.
6Mix together to form a paste.
7Use a paper towel to remove excess moisture from the tops of the zucchini; do not rinse.
8Heat a cast iron pan or heavy skillet over medium-high heat and add some olive oil.
9Place the zucchini face down in the pan.
10Place a heavy pan on top to press the zucchini down and sear for 2 minutes until the tops are browned.
11Flip the zucchini over and place in the oven for 10 minutes.
12Remove the zucchini from the oven.
13Place a spoonful of the honey-garlic butter over each zucchini and spread over the tops.
14Place them back in the oven for 10-12 more minutes until tender.
15Plate the zucchini.
16Top with chopped arugula, toasted pine nuts, and crumbled goat cheese.

Ingredients

3 whole medium zucchini
Salt
Olive oil
3 tbsp unsalted butter
1 tbsp olive oil
1 tbsp honey
0.5 tsp salt
2 tbsp parsley
3 cloves minced garlic
Pepper
0.25 cup chopped arugula
3 tbsp crumbled goat cheese
2 tbsp toasted pine nuts

Equipment

knifeplatesmall bowlspoonpaper towelcast iron panheavy skilletheavy panoven

Tips

For more browned tops, place under the broiler for 1-2 minutes.

Honey-Garlic Butter Zucchini

22m

Serves 1

instagram.com

Honey-Garlic Butter Zucchini

instagram.com

22m

Serves 1

Directions

1Preheat the oven to 425 degrees Fahrenheit.
2Slice the zucchini lengthwise and score the tops.
3Place the zucchini on a plate and salt the tops generously.
4Let the zucchini sit for 10 minutes.
5While the zucchini sits, make the butter by adding softened unsalted butter, olive oil, honey, salt, parsley, minced garlic, and pepper to a small bowl.
6Mix together to form a paste.
7Use a paper towel to remove excess moisture from the tops of the zucchini; do not rinse.
8Heat a cast iron pan or heavy skillet over medium-high heat and add some olive oil.
9Place the zucchini face down in the pan.
10Place a heavy pan on top to press the zucchini down and sear for 2 minutes until the tops are browned.
11Flip the zucchini over and place in the oven for 10 minutes.
12Remove the zucchini from the oven.
13Place a spoonful of the honey-garlic butter over each zucchini and spread over the tops.
14Place them back in the oven for 10-12 more minutes until tender.
15Plate the zucchini.
16Top with chopped arugula, toasted pine nuts, and crumbled goat cheese.