It’s cheap and it’s everywhere, so you might as well learn to love it.
), allows you to get big pieces of zucchini nice and browned before the water seeps out and impedes the process. Once the zucchini is caramelizing, you’ll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.Photo by Chelsie Craig, Food Styling by Molly Baz, Prop Styling by Emily Eisen
This method gives you zucchini that’s sliceable and, since some of the water has cooked off, primed to absorb intense dressings and marinades (we like them
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