Buttered zucchini

Buttered zucchini

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
salt
500g small zucchini
60g butter
freshly ground black pepper

Method

  1. Bring about 5 cm of water to the boil in a saucepan and add ¼ teaspoon salt and the zucchini. Keep heat fairly high so that water boils briskly, and cook zucchini for about 4 minutes if very small, or 5–6 minutes if larger, turning over halfway through with a wooden spoon if water does not cover them.
  2. Drain zucchini and cut diagonally into 2 or 3 pieces or leave whole.
  3. Melt butter in saucepan, add zucchini and heat gently, rolling about by tilting pan, until very hot and coated in butter. Season lightly with salt and pepper and serve immediately.

Note:

  • You can boil the zucchini ahead of time, cool quickly under cold running water and set aside. Cut into pieces and reheat in butter just before serving.
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