I have a confession, I'm not a zucchini lover. When my neighbor who has always had a very impressive vegetable garden, leaves a basket of zucchini by my front door every August, I feel burdened rather than elated. Food gifts typically are the quickest way to gain my affection. Zucchini, for whatever reason just doesn't cut it. I just cant seem to escape that mushy, watery center. Now on the other hand, if you want to leave a bag of baby zucchini by my front door, please feel free. Just last night I sauteed about a dozen baby zucchini in olive oil, then topped them off with some fresh mint from my garden. So if you see a package of these little guys while shopping this week, pick em up for a quick tasty appetizer.
- 1 Package of baby zucchini, cut in half lengthwise, tops and bottoms trimmed a wee bit
- Olive Oil
- Kosher Salt and Pepper
- Small handful of mint leaves, cut into ribbons
Drizzle a little olive oil in a saute pan, when hot toss in baby zuccs and cook till slightly brown.(This is a quick process, remember long cooking time equals mushy zuccs). Remove from heat, season with Kosher salt and pepper, sprinkle with fresh mint.
Our zucchini grew as big as my arm last year! I do like zukes but I understand you mean by it being a 'burden'. These baby z's look delicious simply prepared like this. But we've decided not to grow zucchinis this year . . . we've had our fill for now!
ReplyDeleteMy mother used to prepare zucchini this way... Delicious!
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