It's the time of year when zucchini starts showing up . . . EVERYWHERE! If you grow your own you might find yourself inundated and wondering what to do with it all. Here's one recipe that is really delicious and versatile. I made it this evening and then sliced it and added it to pasta. I made some for Big J after he came home from work and he ate it right out of the pan. Here's the bonus...it's good for you!
Zucchini with Garlic and Crushed Red Pepper
2 Tbs olive oil
4 medium zucchini
4 cloves minced garlic
1/4 to 1/2 tsp crushed red pepper, or to taste
1 Tbs chopped parsley
Heat olive oil in sauté pan over medium high heat until shimmering. Cut zucchini however you would like (I cut it in quarter spears). Add zucchini to pan and sauté 4 minutes being careful not to overcook (it will become soggy if cooked too long). You should have a nice golden color on all sides. Add minced garlic and crushed red peppers and continue to sauté about 30 seconds more, continually tossing with tongs. (Serves 1 - 4 depending on how you use it and how much you want to eat!)