5 Minute Zucchini
Mom used to make this in the 80’s, my updated version is for 2020 – quick, simple, tasty and healthy. I wanted to eat the entire saucepan but I shared. Thank you to the people that continuously share with me and the world.
5 Minute Zucchini
- 3 Cups Organic Zucchini chopped (approx. 2 large zucchini squashes)
- 1 large Organic Plum Tomato chopped (good use of tomatoes passed their prime)
- 1 Tbs. Organic Olive Oil
- 1/2 Tbs. Organic Red Onion minced
- 1/2 tsp. Real Salt
- 1/2 tsp. Fennel Seed
- 1/8 tsp. Cracked Black Pepper
- Parmesan Cheese
Heat oil in a medium sized saucepan on medium low heat. Wash zucchini and remove the ends, cutting into large 1/2 inch pieces. Add everything into the saucepan and stir frequently coating vegetables with oil and spices. Once zucchini is al dente, remove pan from heat and garnish liberally with Parmesan cheese. 5 Minute Zucchini pairs perfectly with poultry, seafood and various grains. Serves four to six.
Sounds delicious. Will try it. My squash recipe is not as fancy. I slice my squash into rounds, zucchini, yellow, or both, place in skillet with extra virgin olive oil and sliced onion. Saute until onion and squash are tender. Add Season Salt to taste. Flavia
Thanks Flavia! This requires one more step than your recipe – simply adding tomatoes and some fennel and Parmesan. Let me know what you think. R
Like!! I blog quite often and I genuinely thank you for your information. The article has truly peaked my interest.
Wonderful! Please let me know if you try the recipe.