Zucchini

Here's my third featured vegetable in my series, though you are probably already familiar with it: zucchini. Zucchini is a summer squash (winter squash have very hard skins) and is so versatile. It's a vegetable you'll find in a variety of recipes.

Take a look at the variety here:
Quinoa Summer Salad
Confetti Orzo Salad with Chicken
Zucchini and Ricotta Galette
Bibimbap
Roasted Vegetable Lasagna
Fusilli with Zucchini and Butter
Zucchini Bread
Savory Corn and Zucchini Muffins
Zucchini Apple SpiceMuffins

And how about chocolate and zucchini? I've made these before, but haven't blogged about them:
Chocolate Zucchini Cupcakes

One of my go-to vegetable side dishes is sauteed zucchini. It's so easy and cooks up rather quickly. I often don't have energy for side dishes, but there's no excuse not to make this one.

Sauteed Zucchini

zucchini
olive oil
garlic, minced
coarse salt
freshly ground black pepper


Slice zucchini into half-inch thick slices, and if desired, in half to form semi-circles. Sprinkle with salt and pepper.

Heat a splash of olive oil over medium heat in a large skillet. Add minced garlic and spread in pan. Add zucchini in a single layer, seasoned side down. Depending on how much zucchini you have, you may need to work in batches. Sprinkle the other side with more salt and pepper. Let saute for a few minutes, until golden brown. Flip over and cook the other side until golden brown. Remove from pan and serve.