Zucchini over Rice - Grant Wilson Original
INGREDIENTS
1/2 Cup Extra Virgin Olive Oil
3 Medium Onions, wedged
5 Cloves Garlic, sliced, minced, or pressed
6 Small Zucchini, sliced
4 Small Yellow Squash, sliced
3 Bay Leaves
1 Large Sprig of Thyme or 1/8 tsp dried
1/2 tsp Red Pepper Flakes
3 Large Chicken Bouillon Cubes
Salt and Pepper
METHOD
1. Warm a large sauce pan on medium heat.
2. When the pan is warm, add Olive Oil.
3. When the Olive Oil is aromatic, add all ingredients except the Bouillon Cubes. Add a few shakes of Salt. Cook until Onions are transparent.
4. Once the Onions are transparent, add the Bouillon Cubes, ensuring they dissolve completely, and mix thoroughly.
5. Continue to cook, stirring often, until the Zucchini and Squash are soft enough for your liking.
6. Remove the bay leaves and Thyme branches.
7. Season with Salt & Pepper.
HOW TO SERVE
Serve over white rice with parmesan cheese and/or Sriracha.
VEGETARIAN
Just replace Chicken bouillon with vegetable bouillon.