Low Carb Caramelized Zucchini. Sounds kind of strange doesn’t it?  Caramelized vegetables?  We think of caramelized onions or sugar easily enough, but not most other veggies. No, not lettuce silly, but seriously you can cook a lot of vegetables this way.  All vegetables have some carbs and since carbs are starch/sugar you can caramelized some of them.  What you are doing is “burning” their sugar.  Caramelization=flavor & taste.  This is so easy you will wonder why you never thought of it and this is how it came to me.  Yes, another happy mistake.  I was making Ratatouille one Sunday.  I was on the internet (probably lost in space working on another recipe) and I thought I had “burned” the eggplant during the “browning” process. I think I said (yelled) something like “oh crud”.  My husband called out from the living room and said why?  Men don’t like you burning their food so I probably answered something like “oh nothing”.  When I finished with it, I tasted it and it was really good, and I mean really, really good.  We loved it and now I often fix it just by itself with a little salt & pepper and maybe a sprinkle of Parmesan cheese.  My next experiment was zucchini and voilà same thing.  Recipe is for low carb caramelized zucchini and just do the same thing with eggplant.

Figure one small to medium zucchini per person or one medium eggplant for two-three people because as they cook they also lose their moisture and shrink. So stay with it and even though you think you are burning them you are not.  Have faith and your time will be well rewarded. Once finished, it’s katy-bar-the-door with its versatility and you can spice it to your hearts content.

The absolute secret to this is maintaining a medium-high heat, don’t mess with them until they have begun to brown and then stick with it until they are just this side of “blackened”.  They may go through a kind of “mushy stage” if you don’t keep up the heat so at this point don’t mess with em.

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