It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
Summer is here! One of the hallmarks of summer is a vegetable that produces like mad: the humble zucchini. By summer's end you'll be hiding it in sauces, sneaking it into bread, and leaving anonymous bags full on your neighbor's porch.
I love zucchini and eat it year-round, whenever I can find it available. It's quite versatile, but my favorite way to eat it is to sautee it up super fast as a pasta substitute. This is perfect when I'm busy writing and barely want to come up for air, let alone to cook. I frequently tuck it into my lunch when I'm working the day job.
1/4-1/2 onion, diced small
1 handful mushrooms, cleaned and sliced thin
1 zucchini, washed and then cut into thin strips with a vegetable peeler (a spiralizer works too)
salt to taste
garlic powder to taste
a dash of cayenne
Directions
Heat oil in fair-sized skillet over medium heat. Saute onions for 1 minute; add mushrooms and cook until they are beginning to reduce in size. Add zucchini and toss/stir until everything is combined. Sautee for a couple of minutes until wilted and soft. (This goes quick thanks to the thin peels.) Season to taste.
For an alternate flavor, sprinkle with Italian seasoning and a bit of Parmesan/Romano/Asiago.
I eat this as a side accompaniment to meat, chicken, etc. You can double/triple the recipe, make narrower peels, and top with a pasta-style sauce as well.
Serves 2. Unless I'm one of the two, in which case I'll eat it all. Ha!
Enjoy!
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