I love eggplant and zucchini, and at some point will make a grilled summer vegetable medley; but since summer just began today, I still have time for that! My Mom one summer made a spicy sauteed zucchini, and it was one of those recipes that she followed once, not knowing whether it would be a hit or not, and failed to copy down the recipe! Ever since, I've been on a mission to recreate that amazing side, without much success. This dish is flavored with garlic, oregano and red pepper. While the red pepper gives it a slight zing, it's just not quite the same! It is a delightful dish though! So much so that Bill ate every piece on his plate, and he doesn't like zucchini!
Yields about 4-6 Servings
Ingredients:
- 1 lb of frozen sliced zucchini, thawed
- 2 tablespoons of vegetable oil
- 1 tablespoon of minced garlic
- 1/2 teaspoon of crushed red pepper (you can add more or less)
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
Directions:
In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook for 1 minute.
Add the zucchini and mix in the red pepper, oregano, salt and black pepper until zucchini is coated. Cook for about 8 minutes, and then drain the liquids from the skillet.
On the side of Homemade Fish Nuggets with Tartar Sauce
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