Perfectly Sauteed Zucchini
Thankful for the bounty of summer gardens… but squishy, mushy zucchini is….well, it’s just down-right-awful.
Here is an easy way to saute zucchini to perfection, while controlling extra calories, and bringing out the wonderful flavors of this great vegetable.
I’ll show you how to make a crisp outer layer, while the inside is tender without being over cooked. Come on and see!
Use small to medium zucchini, under 12″ is best.
Flavored olive oil is preferred for flavor, however plain is fine
Slice the zucchini to about 1/3″ to 1/2″ thick.
In a non-stick fry pan, heat a tablespoon or two of flavored olive oil, if you have it, or plain works fine too
Heat the oil then put in the zucchini rounds and watch until nicely browned.
If you are using regular olive oil, season with your choice of spice; salt, pepper, etc. If using a flavored oil, season to taste.
Do not crowd the zucchini rounds, cook in batches if needed, don’t rush it.
When browned on one side, turn the zucchini rounds to brown on the other side.
IMPORTANT: Do not overcook! The zucchini rounds need to be a crisp and slightly browned on the outside, and al dente tender cooked on the inside when done.
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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