Monday, June 9, 2014

Sauteed Italian Styled Zucchini with Parmesan


Tonight I cooked the first two zucchini from this year's garden.  I'm always searching for new ways to cook zucchini.  This one is a winner.  From start to finish, this side dish was on the plate in 10 minutes.  You can't beat that for a weeknight!

2 medium zucchini, ends trimmed and diced into 1/2 inch bits
2 T. olive oil
salt and freshly ground black pepper
3 T. Italian bread crumbs
3 T. shredded Parmesan cheese

Heat olive oil in a large skillet over medium high heat.  Add diced zucchini and salt and pepper. 

Cook, stirring occasionally, for 5 - 7 minutes until zucchini is fork tender.

Slowly sprinkle bread crumbs over zucchini and stir to coat.  Continue stirring and let the bread crumbs toast a little until they're a nice golden brown.

Plate and sprinkle with Parmesan cheese.  Serve immediately.

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