Friday, January 24, 2014
When there is an abundance of zucchini, it’s great to have an easy, quick recipe handy to take care of some of the surplus zucchini in a delicious way. I loved the simplicity of this recipe. It's so tasty, I can eat it all by myself! As you can see there wasn't much left to photograph. I could not stop nibbling! I didn't add the Parmesan to the zucchini for the first photo.
14 oz zucchini (397 g)
1 tbsp olive oil, OR bacon fat (15 mL)
1/2 tsp crushed garlic (2 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
2 tbsp Parmesan cheese (30 mL)
Wash zucchini, cut off ends, and cut into 2 x 1/4 –inch (5 x 0.6 cm) matchsticks.
In large, nonstick frying pan, over medium heat in olive oil, stir fry garlic 30 seconds. Add zucchini and stir-fry, turning occasionally until tender and browned in places. Sprinkle with salt and pepper; toss to coat well and stir-fry briefly. Sprinkle with Parmesan cheese, if using. Serve immediately.
Yield: 4 servings
2.5 g protein
4.5 g fat
1.5 g net carbs
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