Sauteed Zucchini
Serves 4
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4 to 5 small to medium zucchini
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2 to 3 tablespoons olive oil or butter 1
clove garlic (optional)
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Salt and freshly ground black pepper
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Rinse and slice the zucchini into very
thin slices or matchsticks.
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Heat the olive oil or butter (or a
combination of the two) in a large skillet over medium heat. Press the
garlic, if using, through a garlic press directly into the pan. Add the
sliced zucchini immediately.
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Stir until the zucchini is coated with
the oil and leave to cook for 5 to 10 minutes, stirring occasionally.
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When the zucchini turns limp and tender,
with a few browning edges, sprinkle with salt and pepper and serve.
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