00:00I can't believe I've never made zucchini like this before.
00:02That's the best eating well zucchini I've ever had.
00:04Zucchini is another one of those vegetables that I buy a lot in the summer,
00:08and then I don't really know what to do with it. Or I always remake the same three boring things.
00:12But honestly, this recipe felt groundbreaking.
00:15You crosshatch it to give it lots of cracks and corners,
00:17and then you make a seasoned olive oil that gets spread on both sides.
00:21Roast it and then broil it. And this is the real magic.
00:23We're making a compound butter that's full of herbs, garlic, and lemon.
00:27And when the zucchini comes out, it's been seared on the outside, but it's soft on the inside.
00:31And then you top it with the compound butter and fresh grated parm.
00:35I don't think I'm going back to garlic bread.
00:37I think I'm just going to stay right here with my garlic butter zucchini all summer long.
00:41Because this recipe is a keeper. That rocks.
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