Sunday, July 29, 2012

Sauteed Zucchini

It's that time of year, summer vegetables are upon us and the season is just starting to peak - corn, tomatoes, green beans, cucumbers, eggplants, melons, basil. Not the least of this is zucchini which is busting out in our garden now. As fantastic as fresh-from-the-garden zucchini is, it can take a bit of creativity to come up with recipes to use it all.
This is a simple preparation that is delicious, easy, and healthy, perfect for a weeknight vegetarian dish.

Sliced onion

Sliced zucchini

Sauteeing the garlic

Fresh herbs from the garden

Zucchini in the pan

Getting the color

Chopped herbs with the lemon zest

Finishing up

2 tablespoons olive oil
2-3 garlic cloves, peeled and smashed
1 yellow onion, halved and sliced very thinly into half-moons
3-4 zucchinis, sliced into rings
1 tablespoon grated lemon zest
2 tablespoons chopped fresh herbs - i.e. oregano, basil, thyme
Fresh-cracked black pepper

Heat the oil in a large skillet over medium heat then add the garlic to color a bit. Add the sliced onion and cook until soft and translucent. Raising the heat, add the zucchini slices and allow to cook until quite soft and well colored, about 10 minutes or so. Just before it's done, sprinkle the lemon zest on it, add the herbs, salt, and stir throughly to combine before removing from the heat.

Easy, huh?

We served it here with leftovers from a pasta dish earlier in the week.

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