4 cups rich chicken broth
12 very small whole zucchini
6 tablespoons sweet cream butter
2 heaping cups yellow onions, sliced
1/4 cup fresh minced parsley
3 cloves minced garlic
2 teaspoons Frank Davis Vegetable Seasoning
Salt and freshly ground black pepper to taste
6 tablespoons grated Pecorino Romano cheese
First, take a heavy 6-quart stockpot and bring the chicken broth to a rolling boil. Then drop in the zucchini and cook them until they are just tender (about 8 minutes or so). Hint: if an ice pick pierces them easily they’re ready!
Now drain the zucchini in a colander, trim off and discard the ends, cut them into bite-size pieces, and set them aside to cool.
Meanwhile, take a heavy 12-inch skillet and melt the butter over medium-high heat. Then drop in the onions and cook them—stirring constantly—until they begin to caramelize (turn a rich toasty brown around the edges)—but be careful not to burn them!
Then when the onions are ready, quickly stir in the parsley and the minced garlic and sauté them into the mixture (fire reduced to medium-low) for about a minute or two gently. But don’t let them burn either or they will become bitter!
Finally, when you’re ready to eat, drop in the zucchini pieces and quickly incorporate them into the pan until they are fully combined with the onions.
When you’re ready to eat, all that’s left to do is to sprinkle on a little vegetable seasoning, some kosher or sea salt, and a grind or two of fresh black pepper. Then just before you place the serving platter on the table, scatter on a generous handful of Romano cheese.
This veggie is sure to become a favorite of all your holiday dinner guests.