6th
July
2007
Recipe: Summer Zucchini
Zucchini is one of those classic summer vegetables. Even though it seems available nearly all year long, the freshest and tastiest zucchini are definitely a part of summer’s bounty. I enjoy zucchini raw, sauted, fried, baked – well just any way. This simple recipe is one of my easy standbys that comes together in minutes. And yes – you can enjoy it all year round! 
Ingredients:
- 2 zucchini squash, sliced into thin rounds
- dried oregano
- pinch of salt
- splash of vinegar (I like champagne or rice wine)
- olive oil
- Warm saute pan over med-high. Add a small amount of olive oil and bring to temp.
- Add zucchini and saute for several minutes. As it begins to soften, add salt and oregano. Continue cooking.
- As the squash browns and the pan dries up – add the splash of vinegar and deglaze all the spice stuck to the pan.
- Serve immediately.
