A reader requested that I feature some side dish recipes as she finds that area always the most difficult to fill when planning dinner. Since there’s no better time for all the fresh seasonal produce than summer, zucchini is a great place to start.
Easy Sauteed Zucchini is naturally allergy-friendly and naturally delicious. Whip it up this week with some fresh farm zucchini and let me know how you like it.
- 4 zucchini
- 2 tablespoons olive oil, extra-virgin
- 1 tablespoons garlic, minced
- black pepper
Wash zucchini; trim ends and any bad spots. Cut zucchini into 1/4-1/2 inch slices.
Over medium-low heat, saute minced garlic until aromatic (about 2 minutes) in large frying pan. You can leave this step out and generously sprinkle zucchini with garlic powder instead.
Spread zucchini slices into pan; flip around to coat with olive oil and garlic (this is where you put on garlic powder). As zucchini cooks, flip on occasion to evenly cook all pieces, being careful not to burn.
Zucchini is cooked when all pieces become a bit translucent, but before they start to fall apart. Taste a piece for flavor and tenderness; salt & pepper to taste. (I don't typically use pepper.)
Serve with your favorite main dish.