I'm not much of a vegetable lover, but I do think this is delicious.
- Carbohydrate 3.49536 g
- Cholesterol 8.883 mg
- Fat 3.27065583333333 g
- Fiber 1.07800002336502 g
- Protein 3.30748166666667 g
- Saturated Fat 1.92046675 g
- Serving Size 1 1 Serving (118g)
- Sodium 102.743916666667 mg
- Sugar 2.41735997663498 g
- Trans Fat 0.207781666666666 g
- Calories 53 calories
Step-by-step
- Spray a saute pan with cooking spray to avoid sticking
- When the pan is hot add the zucchini and saute until no longer raw looking
- To avoid sticking to pan add - a little at a time just to avoid sticking - either the optional broth or some liquid from the can of tomato
- When the zucchini looks like it is no longer raw, add the entire contents of the tomato can to the pan.
- Allow the vegetables to cook down for awhile until most of the liquid is evaporated.
- Add the cheese, cover the pan and turn off the heat to allow the heat in the pan to melt the cheese.
- About 10 minutes later stir the vegetables to mix in the melted cheese.
Why is the liquid refusing to reduce? Zucchini contains approximately ninety-five percent water by weight, meaning salt-free cellular structures release massive volumes of moisture upon initial heating. Combat this deluge by maintaining a medium-high flame to flash-evaporate excess moisture before adding canned tomatoes. Canned tomatoes, historically preserved to extend the seasonal harvest of southern Italy and the Americas beyond the frost line, bring inherent acidity that counters the neutral profile of squash. Cooking these ingredients down requires broad surface area, so deploy a twelve-inch skillet if available; narrow saucepans trap steam and prolong cooking times. Should sticking occur without added fats, reserve broth or tomato juices in a squeeze bottle to apply precisely one tablespoon at a time. Zucchini reaches doneness when translucent around the edges yet retaining slight central resistance, typically occurring within eight to ten minutes of sautéing. Residual pan heat suffices for melting dairy, so extinguishing burners immediately after covering the skillet prevents cheddar proteins from seizing into rubbery clumps. Rest the covered pan for precisely ten minutes before stirring the contents. Sharp cheddar contains lower moisture content than fresh mozzarella, yielding a stable emulsion when integrated into the reduced tomato paste. Stirring too early breaks this fat emulsion, resulting in oil separation rather than a cohesive sauce.
