Sauteed Zucchini With Parmesan And Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Zucchini, parmesan cheese and pancetta's hint of bacon-ness combine for a lovely side dish - this would also be great tossed with some pasta for a light main dish. Ingredients:
2 oz. thinly sliced pancetta, chopped into 1/2 bits |
1 tbsp olive oil |
1/2 cup chopped onion |
2 cloves garlic, minced |
3 cups zucchini chunks |
1/3 cup chicken stock |
1 tbsp butter |
1/2 cup fresh grated parmesan (i coarsely grate mine for this dish) |
1 tbsp chopped fresh basil (or herb of your choice) |
salt & pepper to taste |
Directions:
1. Heat skillet over medium heat; when hot, add pancetta and cook until almost crisp (should only take a minute for thinly sliced pancetta)
2. Remove pancetta and set aside.
3. Add olive oil to skillet; add onions and saute 3 minutes, then add garlic and cook another 2 minutes or until onion is tender.
4. Add zucchini and cook until tender-crisp (you can cover to steam the zucchini if you like)
5. Add chicken stock and butter, stirring to coat. Add basil and parmesan and cook another 2 to 3 minutes. Season to taste (between the parmesan and pancetta, I didn't need much salt - taste first before adding!)
6. Sprinkle with reserved pancetta when serving.
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