A Catch-All Caramelized Zucchini
Plus: an everything fruit crumble and tofu tikka masala.
If there’s one recipe that converted me from a mindset of zucchini obligation to one of zucchini enjoyment, it’s probably Ali Slagle’s caramelized zucchini pasta. The pasta taught me what plenty of zucchini butter devotees already know — that if you shred zucchini on a box grater and caramelize it with onions or garlic for a long time, it loses all of its extraneous water content and becomes the sweetest, purest version of itself.
