It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...
Melt 4 tablespoons of butter in a large saucepan. Add minced garlic and diced onion, until onion is translucent. Combine zucchini into the pan for about 10-15 minutes, or until tender. Mix in salt ...
Forgive the name-calling – “oddballs” – but eggplant and zucchini rarely make anyone’s most-wanted list. Vegetable bullies when untamed, eggplant and zucchini can wreak havoc in the kitchen by ...