Zucchini Confit

By Mark Bittman

Zucchini Confit
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
10 minutes
Rating
4(376)
Comments
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Ingredients

  • 1½pounds of zucchini
  • ¼cup butter or olive oil, or both
  • Salt and pepper, for seasoning
  • Parsley for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

150 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 433 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut 1½ pounds zucchini crosswise into ½-inch pieces, put in a microwave-safe bowl with ¼ cup butter or olive oil or both, season with salt and pepper and microwave, covered, stirring halfway, until tender, 4 to 6 minutes.

  2. Step 2

    Garnish: Parsley.

Ratings

4 out of 5
376 user ratings
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Comments

Eric Rodgers

Parsley is suggested as the garnish here, but in my household a mix of fresh basil and mint proves to be a winning addition to any simply cooked zucchini we do — whether prepared in this confit, steamed, grilled, or sautéed. Fresh lemon or a teaspoon or so of white balsamic vinegar is a nice finishing note, too.

cricket

One of my favorite summertime dishes is zucchini stewed until soft with a few garlic cloves. I'm not sure how this would be an improvement.

Or, for that matter, why it's called a "confit." That seems unnecessarily precocious.

JAbnett

Would like this with butter, I think the flavour of butter would complement the zucchini well. Many green vegetables could be prepared successfully in this manner.

Seamar

This recipe lets the delicate flavor of the zucchini shine through. I used two types of zucchini and could tell the difference between them! Most of my zucchini recipes have stronger flavors that dominate like tomato or feta. Very simple and easy.

Dana

I used yellow squash. The technique worked fine. Certainly trouble free.

Hoda

I’m late to this party, but I cooked it last night in olive oil, sprinkled it with Thai basil and served it over pasta. It was delicious.

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