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Zucchini
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Try to get very small, fresh zucchini. If you grow your own,
you can gently sauté the flowers first.
Zucchini is very wet, and will cook to mush if boiled. I stir fry
it.
First it cut it lengthwise, then again and again so you have long
skinny wedges. Then cut away all the interior, fleshy part and discard.
This will eliminate most of the water and it will cook better. Then
cut into inch and a half lengths.
This recipe works best if you only cook enough to serve 2 - 4 people
and assumes using a 9 - 10 inch sauté pan. If you put too
much in a pan, it will steam and get mushy.
Heat about a tablespoon of olive oil and a little butter to medium
high heat in a skillet or sauté pan, add zucchini and stir.
After a couple of minutes I add sliced or minced fresh garlic, and
salt (If you put the garlic in before the zucchini, it is likely
to overcook and become bitter.) You can also add sliced sun dried
tomatoes if you like.
A nice touch is to slowly fry thinly sliced Garlic in olive oil
until it is light brown, remove and drain on a paper towel and add
to the zucchini as you serve it.
-Kate
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