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RECIPE

Serves 2

A CookTale

Late July is prime time for the vegetable garden to be laden with Zucchinis growing larger every day like outer space invaders. Our fridge was beginning to sag. I personally have trouble with soggy overcooked Zucchinis. This recipe keeps them as crispy as one can expect them to be. I found the recipe online posted by allrecipes.com. It’s been added to my vegetable file. Hopefully it will be added to yours as well.

INGREDIENTS

3 small Zucchinis, into 1/2″ slices
1 10 ounce can of diced Tomatoes with
green Chile Peppers, drained, retain the juices (Rotel Brand)
1/2 Onion, chopped
Salt to taste
1 TB of EVOO
2 Garlic Cloves smashed

DIRECTIONS

1 In a large saucepan heat the EVOO. Add the Garlic & saute until just tender. Add the Onion. Cook until translucent.
2. Add the Zucchinis in a single layer & Salt.
Cook untouched until the Zucchinis have browned. Turn them over repeat the process. When they are browned & crispy, but not mushy, remove them to a bowl.
3. Add the drained canned Tomatoes to the hot pan for a few minutes.
4. Return the Zucchinis & gently toss them together.
5. If the pan looks dry add a splash of EVOO.

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