Braised Zucchini is a simple, old-fashioned vegetable side dish that turns a handful of everyday ingredients into something surprisingly savory. Recipes like this became especially popular in American home kitchens during the mid-20th century, when bouillon cubes offered cooks a convenient way to add rich flavor without preparing stock. Here, fresh zucchini is sliced into rounds and lightly browned in butter with grated onion before being gently cooked with beef bouillon and basil. The brief covered braise keeps the zucchini tender while allowing it to absorb the buttery, seasoned pan juices. Quick, economical, and requiring only one pan, it is an appealing way to prepare an abundant summer vegetable.
Ingredients
- 1½ lb zucchini
- 2 tbsp butter
- 1 tsp grated onion
- 1 cube beef bouillon
- 1 tbsp water
- ¼ tsp dried basil
Instructions
Step 1: Prepare the Zucchini
- Trim the ends from the zucchini and wash thoroughly; do not peel.
- Slice crosswise into approximately ¼-inch-thick rounds.
Step 2: Melt the Butter
- Melt the butter in a large skillet over medium heat.
Step 3: Prepare the Savory Base
- Add the grated onion, beef bouillon cube, and water.
- Crush the bouillon cube and stir until it is blended with the butter and water.
Step 4: Brown the Zucchini
- Add the zucchini rounds to the skillet and lightly brown them.
- Turn the slices over so both sides have a chance to cook in the butter mixture.
Step 5: Add the Basil
- Sprinkle the zucchini evenly with the basil.
Step 6: Braise
- Cover the skillet tightly and reduce the heat to low.
- Cook for no more than 15 minutes, or until the zucchini is tender but still holds its shape.
Step 7: Serve
- Spoon the flavorful pan juices over the zucchini and serve warm.
Tips
- Choose small to medium zucchini, which tend to have a firmer texture and fewer large seeds.
- Keep the zucchini skin on, as specified on the original card, to help the slices hold their shape.
- Cut the rounds to an even ¼-inch thickness so they cook at approximately the same rate.
- Avoid overcooking; the original recipe specifically says to cook the zucchini for no more than 15 minutes.
- Use low-sodium beef bouillon if you prefer to reduce the salt content.
- For a vegetarian variation, substitute vegetable bouillon for the beef bouillon.
- Add freshly ground black pepper just before serving for a little extra seasoning.
- Fresh basil can replace dried basil; use about ¾ tsp finely chopped fresh basil.
- Spoon the pan juices over the zucchini immediately before serving, as directed on the handwritten card.
Nutrition
Calories: 72kcalCarbohydrates: 4gProtein: 1.5gFat: 5.3gSaturated Fat: 3.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.4gTrans Fat: 0.2gCholesterol: 13mgSodium: 250mgPotassium: 310mgFiber: 1.2gSugar: 2.8gVitamin A: 330IUVitamin C: 20mgCalcium: 21mgIron: 0.5mg