Sunday, August 4, 2013

Garlic Zucchini Saute

A fresh zucchini from our neighbor's garden 
was delivered right to our doorstep.

Olive Oil
1 clove garlic
Red Pepper Flakes
Coarse Salt
Freshly Ground Black Pepper
Parmesan Cheese

Wash zucchini and cut lengthwise into quarters.

Cut away the seeds.

I also cut away some of the skin, 
but left some for color, nutrients and texture.

Cut pieces that are about 1/4" thick.

Finely mince the clove of garlic.

Heat 1 tbsp. olive oil (or less depending on the size of your pan).
Add the minced garlic and red pepper flakes and cook, stirring constantly.
Garlic cooks quickly, so be careful not to scourch it.

Add your prepared zucchini to the pan and toss.
Cook for a few minutes and then toss again.
Cook until fork tender...the zucchini should still be a little crispy.

Season with coarse salt and freshly ground black pepper, if desired.

Transfer to a serving dish and sprinkle with shredded parmesan.

A perfect side dish to an entree prepared on the grill.