Sautéed Zucchini
The secret to using the zucchini your garden produces is to pick it while it is still very small. For real. Summer squash ideally needs to be picked when it’s about 8” long. At this length it has the best flavor, the seeds are tiny (practically indiscernible), and the texture is crisp.
Combine a few ingredients from your garden to make this quick side dish. It is so good you can serve it with just about any meal.
Sautéed Zucchini
Heat a cast iron or non-stick skillet over medium heat. Add:
1 Tbsp butter
Swirl around skillet to melt, then add:
1/4 cup onions, finely diced
1 tsp garlic, finely minced
Sauté for 1 minute, then toss in:
~2 cups zucchini, sliced into 1/8” disks
Sprinkle lightly with:
Salt
Continue to cook for ~5 minutes, turning zucchini two or three times. The veggies should get a bit of color on some of the disks but should remain fairly crisp. Sprinkle lightly with:
Grated cheese
Allow cheese to melt, serve immediately.
Brenda’s tips:
Serving size: 2-4
This is THE way to prepare zucchini. For the absolute best taste, use small zucchinis
A few ideas on how to serve this dish:
As a side to any meal
Toss with cooked pasta
Crack a few eggs into the zucchini to make an omelet
