Sunday, August 14, 2011

Recipe: Skillet Zucchini

l had the pleasure of heading to the local Farmer's Market this past Saturday and I had a blast.  I found a massive zucchini that I couldn't resist purchasing and after debating on how to cook it I decided on a very simple method that would highlight the flavor of the vegetable without smothering it in cheese, butter, or sauce (though...that would be delicious too).  Any size zucchini can be used but a larger one will be easier to work with as the rounds will be larger.  If you are using small zucchini you will need to buy more; plan one zucchini per person in that case.

You will need:

1 large zucchini, washed and cut into ~1/8 inch rounds (see picture)
Olive oil
Garlic Powder

Brush (or dip) each side of the zucchini rounds into olive oil and then sprinkle with the salt, pepper, and garlic powder on both sides.  Allow to sit while you heat a large flat bottomed nonstick skillet (if possible) on the stove over medium-high heat.  When hot reduce to medium and add the zucchini in a single layer, you may have to do a few batches depending on the size of the rounds and the size of your pan.  Cook for 2-3 minutes or until the zucchini beings to brown and soften.  Flip the rounds and cook for another 1:30 to 2 minutes.

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