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easy buttered zucchini

Easy Buttery Zucchini - Make It In Just 5 min

Wash and dice the zucchini. Sprinkle red chilli powder (cayenne) and salt. Dot with butter. Microwave on Hi for 1-2 min - do not overcook! Stir, garnish with chopped cilantro, and other seasonings you like. Serve hot, as a vegetable side with any meal. Or add to pasta, rice, Thai/Chinese noodles, or use fr filling enchiladas, quesadillas, soft tacos, etc. Enjoy!
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American, Chinese, Continental, European, Indian, Italian, Mediterranean, Mexican, Middle-Eastern, Thai
Servings 2 people
Calories 37 kcal

Equipment

  • Microwave preferred If not available, see Recipe Notes for alternate cooking directions using a steamer pan.
  • Microwave safe glass/ceramic bowl I do not recommend using a plastic bowl for cooking the zucchini.

Ingredients
  

  • 150 g Zucchini - about 1 cup - heaped 1 small-medium zucchini - preferably thin, skinny - these are more tender and tasty
  • 1/8 tsp Red Chilli powder (cayenne) If you prefer it to be super-mild, use paprika instead, or perhaps a medium-spicy pepper such as ground New Mexico, Guajillo, Pasilla, etc.
  • 1 tsp Butter For vegan dish - use your preferred vegan butter
  • 1/8 tsp Salt adjust later as desired - add upt ot 1/16 tsp more , if you like

Optional Seasonings

  • 1/4 tsp Black Pepper - freshly crushed
  • 1/4 tsp Cumin powder if pairing with Indian / Mexican meal
  • 1/2 tsp Dried Basil if pairing with Italian meal
  • 1/2 tsp Zaatar seasoning if pairing with middle-Eastern meal

Garnish

  • 1/8 tsp Paprika (optional) for final sprinkle, just before serving
  • 2 tbsp Cilantro - rinsed , chopped fresh coriander leaves; if not available, use another herb you like - adjust quantities based on how strong the herb is - start with 2-3 tsp fresh herbs (basil, parsley, etc.) - taste-test, then add more if you like
  • 1 whole Lime/lemon - cut into wedges if not available, it's OK to use bottled lemon juice; if you like, 1 tsp Balsamic vinegar is OK too

Instructions
 

  • Wash and trim the two ends of the zucchini
    Slice lengthwise, then cut each half into quarters, lengthwise.
    Dice each quarter into 1/2 inch (1 cm) thick slices.
    cut up zucchini
  • 1 medium cut-up zucchini yields about 1 heaped cupful.
  • Sprinkle with red chilli powder (cayenne) (or a milder pepper, if you like).
    Dot with butter. Set aside until almost ready to serve.
  • About 5 min before it's time to serve, microwave on Hi for ONE minute.
    (For alternate cooking directions without a microwave, please see Recipe Notes.)
    The butter will be completely melted an the zucchini will look barely cooked - the flesh will still look firm, white and opaque. You do NOT want it to look translucent and mushy for this dish.
    Add the salt and other optional seasonings you want to add. Stir gently to mix, allowing the melted butter and seasonings to coat the zucchini pieces evenly.
    It will immediately start to look a bit watery as the salt draws out some moisture from the zucchini. This 'sweating' also softens the zucchini a little bit.
  • Serve immediately...
    Warm zucchini, smothered in butter and simple seasonings - with tortillas or other flatbread, rice, pasta, bread, etc.
    easy buttered zucchini
  • Enjoy!

Notes

Microwave not available?
No worries, you can use use a steamer pan instead to cook the zucchini.
Note: It will take just a bit longer to cook the zucchini "just right" with a steamer pan (compared to a microwave), with a slightly different texture as well.
If you don't have a steamer pan, it is very easy to create it with common kitchenware, as described below:
  • Place a trivet/small cooling rack inside a large pot with a well-fitting lid.
  • instant pot with trivet
  • Find a small bowl that is large enough to hold the zucchini, but small enough to be placed on the trivet/cooling rack inside the large pot
  • Add about  1 1/2 cups of water, cover with the lid and start heating to bring the water to a boil.
    • This is your make-shift steamer pan!
    • You should be able to see the steam coming out steadily from the pan before placing the bowl of zucchini in the steamer
  • Meanwhile, place the diced zucchini in the small bowl and add red chilli powder and butter as described in the main recipe directions.
  • Place the bowl with the zucchini in the steamer and immediately replace the cover.
  • Continue to heat the pot on high for 2 min.
    • Remove cover  carefully.
      • Caution: Don't let the steam come directly toward you - it can cause severe burns if you're too close to the escaping steam.
    • Do NOT overcook: you don't want the zucchini to turn mushy!
      • The zucchini should still look firm and "white", not translucent.
      • Turn the heat off, wait for the steam to dissipate a bit (10-15 seconds) and immediately remove the bowl from the steamer:
        • Caution: The steam vapors can cause severe burns: wait a few seconds after removing the cover, and use sturdy tongs to remove the hot bowl.
  • Continue as per main recipe directions.
 
Storing Lefovers:
Store leftovers in a glass/ceramic container with a well-fitting lid.
In Refrigerator:
  • Consume within 2 days
  • Reheat before serving, using one of these two methods:
    • Microwave on Hi for 30-40 seconds until heated through - do not overcook!
    • Heat in a skillet on the stove-top for 30-40 seconds until heated through - do not overcook!
In Freezer:
I do not recommend freezing leftovers of this dish. Upon thawing, the texture will be mushy and not very appealing.
However, if you do have a large amount of leftovers, you may certainly freeze it. However, after you thaw it, I highly recommend re-purposing it:
  • add the pieces to soups/curries, etc.
    • minestrone
    • tortilla soup
    • chunky vegetable soup
    • Thai curry
    • Indian curry
    • etc.
  • puree it and add the puree to soups/curries, etc., to thicken the soup/curry, and extend its volume
    • tomato soup
    • creamy broccoli soup
    • creamy mushroom soup
    • creamy asparagus soup
    • etc.
 

Nutrition

Calories: 37kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 165mgPotassium: 363mgFiber: 1gSugar: 0.05gVitamin A: 524IUVitamin C: 26mgCalcium: 30mgIron: 1mg
Keyword courgette, Gluten-free, Low fat recipe, Low Glycemic Index food, Low-calorie food, Low-carb food, Nut-free, Quick-fix, simple vegetable, Soy-free, Squash, stir-fried vegetables, vegetable filling, Vegetables, zucchini
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