I had the best dinner tonight – used up the last of that zucchini.  I think I may have to get more at the farmer’s market because it was just toooo delicious.

This is a recipe I have made for many years, it’s very complimentary as a side dish to just about anything, tonight I could have eaten the entire pan, but then my Kate would not have had some veggies today

This calls for cutting the zucchini in special rounds on a diagonal so that you get these great long sortof discs of zucchini vs strips, sticks or rounds.

Saute some sweet onion rounds and garlic, add zucchini, add white pepper

RULE: over cooked squishy zucchini is totally discusting – don’t go there.

I simmer the diagonals until the meat of the zucchini starts to weep or perspire, I turn over and add a splash of tamari (which is a wonderful lower salt alternative to soy sauce – something I switched to years ago when I started my cleaner healthier eating) and simmer a bit longer or  until slightly browned – the soy will make it sortof crispy   Cooked this way they are tender crisp vs squishy. A deal breaker when eating this vegetable.

I ate my zucchini first and then in the same pan tossed in some eggs and scrambled them.  The tamari, garlic and onion residue tasted amazing on the eggs and sortof had them scramble up ” dirty ” but who cares  – it was just me eating them.

Quick and easy by the way.

So here’s the deal, I was trying to find a picture of the diagonal cut I like , this comes close but I do mine thicker. By the way if your ever hungry just type your favorite veggie or whatever at Flickr, it will have you drooling in no time. This seems to have green onion and goat cheese – that sounds good too!

K a r e n     H a n r a h a n
Wellness Educator/Nutritional Consultant
Mentoring YOU to Health Success
 
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Member of BNI – West Suburban BNI: “Chapter Mentor”
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WSWE Board Member and Programming Chair