Tuesday, October 16, 2012

Sautéed Zucchini

I've been trying to be more creative with side dishes and use potatoes and rice a little less. I've been on a lower card diet for about 10 weeks now so I've had to get creative so we aren't eating the same things over and over. Today I made Sautéed Zucchini and it was a big hit, even with the one kid that says he doesn't like veggies much but just tolerates them! LOL!

Anyway, here it is, I hope you like it!

Two zucchini squash, coarsely chopped
3 cloves garlic, minced
1 tablespoon butter (you can use olive oil if you like)
1/2 tablespoon dried parsley
Salt & pepper to taste


Coarsely chop zucchini, toss with salt, pepper and parsley then set aside. In a nonstick skillet, heat butter on medium/high heat. Add zucchini mixture and cook until about half done...this will be to your taste, some like it a little tender-crisp and some like it a little more soft. When you have about a minute of cook time left, add your garlic. If you're handy with flipping it with just the skillet, you can do that , otherwise, toss using a spatula. :)

Serve immediately.

Sorry the picture is a little blurry...I was trying to hold the pan and take the picture without fogging up the camera! :) 

Have a great day!

1 comment:

Susan said...

Mmmm, love this! If you have a tomato handy, try cutting it in wedges (or use a few cherry tomatoes) and adding it to the skillet when you add the garlic. It cooks JUST enough to be outstandingly delicious!