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Thursday, August 7, 2014

Thursday Recipe - Sautéed Zucchini

I think my black thumb curse is finally lifted! Or at least changed to a brown thumb. One of the dozen zucchini seeds I planted survived. I have zucchini in my garden. Only one plant, but with zucchini, that's plenty. I also have tomatoes (HUGE bushes with LOADS of green tomatoes right now), a few spindly hot pepper bushes, a few onions, a very short row of yellow wax beans, and some popcorn. It's the best garden we've grown in years.

Back to the zucchini. There are several ways to deal with it. Giant baseball bat size zucchinis are great for stuffing or grating up and using in recipes like zucchini muffins, fudge cake, or zucchini pie. Medium size ones are great for chopping up into pickles. And teeny little ones are great for slicing and sautéing. This recipe makes a great vegetable side dish for a summer dinner party.

Sautéed Zucchini

3-5 small zucchini, sliced into circles about 1/4 inch thick
2 T. butter
1 t. Italian herb mix (make your own with oregano, basil, sage, thyme, marjoram, parsley, rosemary, garlic, and dried onions. And maybe a pinch of lemon zest. That recipe sounds good for next week...)
salt to taste

Heat butter in a large frying pan over medium-low heat until the butter is melted. Toss in the zucchini slices. Fry for a few minutes, stirring often, just until the squash wilts and some slices get browned. Sprinkle the herbs over the top. Salt to taste. Toss it once to mix in the herbs then serve.

This also works great with crookneck squash, yellow squash, pattypan squash, or any other summer squash with a tender skin. Use the tiny baby ones if you've got them.