Recipe: Glazed Zucchini (using glazing technique)

GLAZED ZUCCHINI

"Glazing is a technique that can be used for many different vegetables. First a bit of water is added to the oil in the pan, which helps to break down the cellulose, softening the vegetable and cooking it through. Then the water evaporates, leaving behind the vegetable's flavors mingled with the oil in a light, tasty glaze. Beware of undercooking: it's important that the vegetable cooks completely to develop the full flavor. Soaking zucchini in water before cooking firms it, because it absorbs some of the water."

2 pounds medium zucchini (1/2 to 3/4 inch thick and 5 to 6 inches long)
2 tablespoons olive oil
2 garlic cloves
Salt
About 1/4 cup water
1 tablespoons thin sliced fresh basil

Trim the ends of the zucchini. Soak it in a large bowl of cold water for 30 minutes to freshen.

Drain the zucchini and pat dry. Cut it lengthwise in half, then crosswise into quarters.

In a large skillet, combine the zucchini, oil, garlic, 1 teaspoon salt and just enough water to cover the bottom of the pan. Cover and cook over medium heat until the zucchini begins to soften, 5 to 7 minutes.

Remove the lid, raise the heat to high and cook, stirring, until the liquid evaporates and the zucchini is glazed with the oil and beginning to brown lightly.

Remove the garlic cloves. Carefully stir in the basil and more salt to taste (the zucchini will be somewhat fragile), and serve.

Makes 4 servings
Source: How to Read a French Fry: And Other Stories of Intriguing Kitchen Science by Russ Parsons