I went to a potluck when this dish was brought. A luscious blueberry and sour cream layer is placed on top of a dense cake layer. I love this dessert! Enjoy the dish with whipped cream!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup extra-virgin olive oil, divided
- 1 sweet onion, sliced
- 2 cloves garlic, crushed
- 5 small zucchini, sliced
- cayenne pepper to taste
- 2 teaspoons apple cider vinegar
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired ‘vinegar’ flavor, add another splash, cover, and simmer for another minute.
Reviews
I left out the cayenne and vinegar and just added salt and pepper and it was great. Simple, no need to cover up the taste of the zucchini and onion.
Disregard this review as I did not try this recipe but did not see an option to delete the entire review.
MemaRie’s Zippy Zucchini Haiku: “Why yes, it’s zippy! Zippy taste, zippy to make. Far from tasting ‘zzzzzz.'” Followed the recipe exactly as written, served w/ grilled steelhead trout and basmati rice – I like the cider vinegar and cayenne pepper additions. A fun, and zippedeedodaa way to change up my normal steamed w/ butter ‘zukes.
This was good. I used just a very light sprinkling of cayenne but I liked it.
This was good! I left out the cayenne (for my mom) but changed nothing else (though I did just eyeball amounts). I will be making it again!
the vinegar gives this a funny taste. Would have been better had it been left out.
I thought this recipe was okay, but nothing special. I found the vinegar taste a little out of place and though I ususally love the kick of cayenne, it didn’t work for me in this dish. I prefer to saute the onions, garlic, and zucchini in butter, then simply season with salt.
I have used apple cider vinegar in other vegetable recipes but for this one, it just did not taste good. Thanks anyway.
This recipe calls for 1/4 cup olive oil, divided; it never tells what to do with the other 2 tablespoons. It was good, though!!
This recipe calls for 1/4 cup olive oil, divided; it never tells what to do with the other 2 tablespoons. It was good, though!!
Very good. I added some fresh mushrooms and seasoned the dish with fresh thyme. I didn’t use strict measurements so probably ended up using a little more vinegar than the recipe stated.
My neighbor brought me over 3 small zucchini so I searched the data banks and came up with this one. Easy and flavorfull. I thought it was great.
With such good reviews, I was surprised at how much I disliked this. The vinegar gave the zucchini a sharpness that was most unpleasant.
Very simple and tasty – might leave out the cayanne pepper next time – not a big fan of spicy.
everyone likes it, very easy. love the spicy side dish instead of boring veggies.
very tastey, my new favorite way to have zucchini.
This recipe was awesome! Both my husband and I really enjoyed it. I did end up adding another teaspoon of the vinegar and seasoning with salt at the end. YUM!!!!
Easy recipe — very good. Nice change to zucchini
i left out the cayenne pepper; seasoned with S&P; tossed with cooked pasta. it was a good side dish…not too strong flavors, easy to make.