Butter-Braised Zucchini with Poblanos and Green Onions
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Wooden spoon
Ingredients
- 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 cloves garlic (peeled and sliced)
- 8 tablespoons unsalted butter (cut into ½‑inch chunks)
- kosher salt (as needed)
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