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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