Tuesday, April 26, 2011

Sauteed Zucchini


2 Tbl extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
a dash of sea salt
2 medium zucchini sliced into thick "coins"
a handful of dill chopped
1/4 cups of marcona or toasted almonds. (I just used regular sliced almonds)


In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Nutritional Info coming!

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