Baked Zucchini

Craving a ridiculously easy and flavorful side dish? Get ready to transform humble zucchini into a cheesy, garlicky delight that will disappear in minutes.

This recipe is so simple, you'll be reaching for it every night of the week!

Ingredients

For Infused Vinegar, you're gonna need 1 1/2 tbsp of dry white wine – nothing too fruity, sweet, or woody, okay? Oh, and grab 1 1/2 tbsp of white wine vinegar, too! Gotta have that tang!

Next, crush about 1/4 tsp of black pepper, using a mortar and pestle. I like mine coarsely ground, you know? Then, slice up one small eschallot real thin – that stuff packs a punch!

And don't forget the two sprigs of tarragon.

Now, for the star: Béarnaise Sauce! You'll need 3 egg yolks at room temp. I know, it's fussy, but trust me! Plus, 1/4 tsp of salt. Last, grab 225g of unsalted butter cut into cubes! In contrast to this sauce, zucchini, often prepared with parmesan and garlic, has fewer ingredients.

That's all that you need.

Instructions

Next, I take it off the heat and let it chill for five minutes – kinda like we do after a long run! Then, strain it, but don't be shy, squish it real good to get all that liquid gold out. You want about a tablespoon, and don't forget to cool it for another five minutes!

For the butter, melt it in a jug until it's like liquid sunshine, but keep an eye on it! Let it sit for a sec to separate, then pour off the golden part. What's leftover, you don't wanna use!

Recipe Notes

Let's explore into some important tidbits—like choosing the right wine! You'll want a dry white wine—nothing too sweet or woody, alright? For a vinegary kick, consider champagne vinegar.

Eschalots, those little onion-like fellows, are key! But hey, if you're in a pinch, finely sliced onion works too. Don't sweat it!

Egg yolks should be room temp. Fridge-cold eggs? Nope—won't mix properly with the butter. Leftover egg whites? Omelets, meringues—sky's the limit!

Now, butter! We need clarified butter—about ¾ cup. If you're feeling fancy, simply melt ¾ cup of ghee instead.

Tarragon—absolutely essential! It's the star of Béarnaise. You can skip the chervil and use parsley if you would like. A creamy dill sauce with fresh lemon and dill would pair wonderfully with the finished zucchini.

Make-ahead? Tricky business! Best to whip it up fresh. Honestly, it's so quick, you can do it while your steak's resting.

Nutrition Information

Now, let's shift gears and talk about what's inside this magical sauce—I mean, its nutritional side! I've got the details, and, honestly, it's worth every calorie!

Each serving packs around 363 calories—that's 18% of your daily needs. You'll get 3 grams of carbs—a tiny 1%—and 3 grams of protein, which is 6%.

But, heads up: it's rich! There's 38 grams of fat (58%), with 23 grams of saturated fat (144%). Don't worry, I'm not judging! You'll also find 1 gram of trans fat and 238 mg of cholesterol. Whoa!

Sodium's at 159 mg, so watch out if you're salt-sensitive. Expect 110 mg of potassium, plus little fiber and sugars. Think of the measly 1 milligrams of Vitamin C that you will get.

Calcium and iron are present, but it isn't much.