Zucchini Confit with Miso
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Zucchini cooked forever seems like a horrible idea until you try it. Really! It’s amazingly delicious and the perfect way to use up all of that zucchini surplus.
Ingredients
1 1/4 pound zucchini, washed, dried, and cut into 1/2 inch rounds
1/2 cup olive oil
2 garlic cloves, peeled and thinly sliced
1/4 teaspoon chili flakes
1 teaspoon miso paste
salt and pepper, to taste
Instructions
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