12 very small whole zucchini
4 cans concentrated chicken broth
6 Tbsp. unsalted butter
1/4 cup fresh minced parsley
6 cloves minced garlic
1 tsp. Frank Davis Vegetable Seasoning
Salt and freshly ground black pepper to taste
1/3 cup grated Parmesan 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 non-stick skillet and melt the butter over medium heat, stirring it constantly. Continue to heat it until it just begins to brown: but be very careful not to burn it! Then just before the butter is ready, quickly stir in the parsley and the minced garlic and gently sauté them for about a minute or two--you don’t want to let them to burn either or they will become bitter!
Finally, when you’re ready to eat, drop in the zucchini pieces and quickly roll them around in the pan until they are hot and completely coated with the butter sauce. Again, do not let the butter burn!
All that’s left now is to spoon out the zucchini pieces, sprinkle them with salt and pepper, pour on the melted butter, and top with the Parmesan cheese.