5 Minute Zucchini

5 Minute Zucchini

Mom used to make this in the 70s and 80s, my updated version is for the 2020s – 5 Minute Zucchini is 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.

Seasonal, fresh fruits and vegetables are the foundation of African-American Heritage cooking. Even though I grew up in the Southwest, my paternal grandmother Nana always served Strawberry Shortcake for dessert in the springtime when strawberries were in season. I never knew strawberries were naturally sweet until I was in my mid-twenties living in Michigan. Whether you grow your own food or are shopping at a farmer’s market, enjoy one of the best ways to make a good dinner better. 5 Minute Zucchini pairs perfectly with Rosemary Chicken, Simple Spring Scallops or Quinoa Italiana.

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. Serves four to six.



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