Sautéed Zucchini

Sautéed Zucchini:

Ingredients:

2 Tablespoons extra virgin olive oil

5 medium garlic cloves, thinly sliced

3 medium shallots or new red onions, thinly sliced

fine grain sea salt

2 medium zucchini, sliced into 1/4-inch thick coins

a good handful of dill, chopped

1/4 cup Marcona almonds or toasted almond slices.

Steps:

           In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns – ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

You can find this recipe at this website: http://www.101cookbooks.com/archives/sautaed-zucchini-recipe.html

 

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About bikingsibs3

I'm a high school Senior at Saint Joseph. I run cross-country, play soccer, and race bikes. I love to bake and cook with my mom, mostly so that I will be able to survive on my own in college. This past Summer I biked to North Carolina with my two brothers. It was over 1,100 miles! I'm a twin, and the youngest of four. I want to be an Early Education teacher when I go to college, mostly teaching kindergarten. I hope that you enjoy my blog! (Any food recipe not stated was either from my Foods teacher, Mrs. Berry, a student of hers, from my own home, or as I hate to say it a mix/bag/box.) There are pages up top of this bio page and then there are also separate categories with actual recipes down below to the side (under the Archives). Please explore to your hearts desire!

Posted on February 12, 2014, in Vegan Recipes. Bookmark the permalink. Leave a comment.

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