Sauteed Zucchini Recipe: Simple Summer Side
Every gardener has that time in the summer where the zucchini starts to grow faster than it can be eaten! It’s great to have easy and yummy recipes on hand when that time hits. This one hits the mark on all counts.
Confession – I usually don’t even like zucchini, but this zucchini was delish..
Nutritionally Zucchini is a good source of Vitamin A, Vitamin C, Manganese, Potassium, Magnesium, Vitamin K and Folate. And this recipe prepared in a cast iron skillet will also add extra Iron to your meal.
Shredding the zucchini mimics the texture and shape of a noodle, making it a child friendly way to serve up this nutrient rich powerhouse. Shredding the zucchini is quick and easy with the help of a food processor.
Shredded and ready for some butter action
Ingredients for PND Sauteed Zucchini Recipe
3 Cups of Shredded Zucchini
2 Teaspoons of Organic Butter
2 Teaspoons of Olive Oil
1 Teaspoon or Clove of Diced Garlic
1/4 Teaspoon of Salt or to Taste
Instructions for the Sauteed Zucchini Recipe
Use Med-High heat, melt the butter, add the olive oil and lightly cook the garlic. Add the Zucchini. Sautee until the zucchini begins to look a little glassy. Check it around 4 minutes, you want to pull it from the heat while it still has a touch of “bite” to it.
Season to taste with salt. Serve and enjoy.
Ready To Serve
Tip: For veggie resistant children pull out the parmesan cheese and let them top it off with a hearty sprinkle.
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