[Recipe] Sautéed Zucchini
This was dinner. I was lazy.
Before we start, a few things.
Fact One: White wine makes everything better.
Fact Two: If you don't remove the skin of the last clove of garlic before pressing the next in the Pampered Chef garlic press, the pressure is such that when it finally releases, it will shoot garlic like bird shot out of a hunting rifle.
Let's begin.
Sautéed Zucchini
2 T. olive oil
2 cloves garlic, mangled
1/2 medium onion, sliced thin
2 raw zucchini, sliced slightly thicker
1/3 c. white wine
salt and pepper to taste
In a sauté pan or skillet, on medium to medium-high heat (depending on how hot your stove cooks), heat the olive oil. Add garlic and onions. Sauté until the garlic just starts to brown. Add zucchini, sauté for another minute, then add the white wine, salt and pepper. Sauté until the wine cooks off and the zucchini is grilled lightly on both sides. Remove from heat. Serve.
I guess you could use water instead of wine, but see fact one for my opinion on the matter.
Before we start, a few things.
Fact One: White wine makes everything better.
Fact Two: If you don't remove the skin of the last clove of garlic before pressing the next in the Pampered Chef garlic press, the pressure is such that when it finally releases, it will shoot garlic like bird shot out of a hunting rifle.
Let's begin.
Sautéed Zucchini
2 T. olive oil
2 cloves garlic, mangled
1/2 medium onion, sliced thin
2 raw zucchini, sliced slightly thicker
1/3 c. white wine
salt and pepper to taste
In a sauté pan or skillet, on medium to medium-high heat (depending on how hot your stove cooks), heat the olive oil. Add garlic and onions. Sauté until the garlic just starts to brown. Add zucchini, sauté for another minute, then add the white wine, salt and pepper. Sauté until the wine cooks off and the zucchini is grilled lightly on both sides. Remove from heat. Serve.
I guess you could use water instead of wine, but see fact one for my opinion on the matter.