Braising is not for meat alone. While it’s true that braised zucchini won’t take as long to cook as a pot of short ribs the concept behind braising is the same. You can choose to braise in the oven or on the top of the stove. Braising is a versatile method of cooking. Even specific recipes, like this Butter-Braised Zucchini with Poblanos and Green Onions, are easily adaptable once you have the technique mastered. With braising there’s always some wiggle room to make the dish your own.
- 1 ½ pound zucchini (Timmed lightly and cut into ½ to 3/4‑inch thick rounds)
- ¼ pound green onions (whites and most of the greens cut into ¼ pieces)
- 1 poblano pepper (stemmed and sliced into ¼‑inch rings, seeds discarded)
- 5 clove garlic (peeled and sliced)
- 8 tablespoon unsalted butter (cut into ½‑inch chunks)
- kosher salt (as needed)
In a heavy bottomed Dutch oven with a lid melt about half the butter over medium-low heat. Add onions, peppers, and garlic along with a couple big pinches of salt. Cook the mixture until the vegetables begin to soften, about 2 or 3 minutes. Add the zucchini and another pinch or two of salt. Add the remaining butter, stirring gently to coat the vegetables as the butter melts. Once this is accomplished cover the pot with a tight-fitting lid and lower the heat. Allow the vegetables to braise in its own liquid until very soft and nearly falling apart, about 25 minutes. Season to taste, serve warm.