Cajun Zucchini

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Introduction: Cajun Zucchini

About: At the Eureka! Factory, we love making things, and thinking about things, and learning about things, and enjoy helping empower others to a curiosity driven life, too, so we can all live and learn in meaningful…

It's summertime, and the zucchini is easy to come by. It's abundant in backyard gardens, and in the grocery store produce shelves, where you can buy a couple or three zucchini for around a dollar. And oh, what you can do with it!

We usually like it garlic sauteed with mozzarella drizzled over it. But we were having Cajun chicken and rice tonight, and I thought a side dish of zucchini prepared with its own Cajun kick might be a nice accompaniment.

It came out great, and I think I have a new favorite zucchini dish!

Step 1: Ingredients

You'll need:

  • Zucchini
  • Onion - 1/4 cup diced
  • Garlic - 1 clove minced
  • Cayenne Pepper 1/2 tspn
  • Black Pepper - 1 tspn
  • Italian Seasoning 1- tspn
  • Chili powder 1 tspn

You can go heavier on the cayenne if you like - I probably did a little more than 1/2 tspn, since I like the spice.

Step 2: Prepare Zucchini, Onions and Garlic

Wash your zucchini, cut off the stem end and slice it thinly lengthwise.

Dice about a 1/4 cup of onion, and one garlic glove.

Step 3: Saute Onion & Garlic

Add about a tablespoon of olive oil to a medium hot pan, and lightly saute your onion and garlic.

Step 4: Add Zucchini & Spices

Add your zucchini when your onion and garlic are just going fragrant and tender. Sprinkle liberally with your Cajun seasoning and simmer over medium low heat.

Step 5: Saute 5 Minutes

Turn your zucchini once or twice, to combine thoroughly with onion, garlic and oil. Don't overcook (unless you like it mushy!). Remove from heat when zucchini is tender enough to cut easily with a plastic spatula and zucchini bends over your spatula.

Step 6: Plate and Serve!

This paired up really nicely with the Cajun chicken and rice dish, and had a nice, fresh, spicy kick to it. Each bite was a treat, with a slight hint of sweetness where the onions carmelized a bit, and that great bite of cayenne pepper and garlic.

Enjoy!

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    5 Discussions

    0
    GuidoL5
    GuidoL5

    4 years ago

    yummie! good dish but the olive oil seems water..

    0
    BTrey
    BTrey

    Reply 4 years ago

    It's extra light olive oil, not Extra Virgin. EVOO is much more expensive here and doesn't really bring much more to the party for cooking. I use EVOO for salad dressings and other raw applications but not for sauteing.

    0
    EurekaFactory
    EurekaFactory

    Reply 4 years ago

    Not sure what you mean, but it's olive oil, not water, in step 3, honest.

    0
    GuidoL5
    GuidoL5

    4 years ago

    Olive oil here in Italy (pompeian even more) is much more solid!

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    0
    EurekaFactory
    EurekaFactory

    Reply 4 years ago

    I'm sure! However, I cook with what I have. I'm sure you can make an even more flavorful version of Cajun Zucchini with your fine oil!