Monday, December 6, 2010

Zucchini Two Ways

This is a very easy recipe, 
Modified  from All Recipes, by  Wanda Penton


 11/2 cups julienned zucchini
1 tsp olive oil
dash of  garlic powder
Dash of pepper
2 TBSP toasted, chopped pecans

In a skillet, saute zucchini in olive oil for about 5 minutes or until crisp-tender.  Sprinkle with garlic powder, salt, pepper and pecans and serve. 

Another really easy zucchini recipe


From All Recipes, submitted by Flora

3 zucchini sliced in half moons ( I did julienned)
1 sweet onion chopped
2 TBSP olive oil
salt to taste

Cut your zucchini in half lengthwise and then slice crosswise to make the half -moons.  Heat a large skillet over medium-high heat, pour in the olive oil and then saute onion until lightly browned.  Stir in zucchini and continue to saute until zucchini is soft and lightly browned.  Season with salt to taste if desired.

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