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Mar 16

Sauteed Zucchini

  • * olive oil
  • * 2 cloves garlic, minced.
  • * 2 small or 1 medium zucchini
  • * salt
  • * pepper
  • * about 2 tablespoons of red wine vinegar

Sauté garlic in a skillet in about 2 tablespoons of olive oil with salt, sautéing until soft, and translucent.  Do not brown.  Slice zucchinis into thin rounds (1/8 to ¼ inch thick).  Place each round in a single layer in pan and sauté on medium heat browning lightly.  Turn individual slices over when browned with a fork and brown second side.  Salt and pepper to taste.  Add pepper and additional salt to taste.  Sprinkle vinegar over zucchini, cover pan, and turn off heat.  Let pan sit for a few minutes and serve immediately.

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