Wednesday, August 13, 2014

Recipe: Sauteed Zucchini

“Do not overcook! Serve as hot as possible.”—Tom P. Miller, Drew, Mississippi


Zucchini, “very young and tender,” sliced into rounds just before cooking
3 Tbsp olive oil
6 cloves garlic, peeled

Put olive oil in skillet and press garlic cloves directly into skillet. Heat until bubbly. Add zucchini rounds and sauté “until hot through and through.”

Serve with Creative Cooking risotto and Franco Syrian chicken for Fancy Night Dinner. 

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