Cliff and I recently purchased a new house. I don’t remember if I have already talked about this. It has been so stressful; I cannot wait for it to be over. Working with the sellers has not been easy! We are scheduled to close on March 29th. About one more week and then the renovations will begin! One of the first things I plan to do when we move in is start a vegetable garden. I have high hopes for this garden so we will see how it goes. Cliff is pretty good at keeping plants alive. I wish I could say the same for myself. I plan to plant herbs, tomatoes, strawberries, cucumbers, peppers, green beans, and of course zucchini.
Zucchini has to be one of the most under appreciated vegetables out there. Right after brussel sprouts! Not because people think that zucchini tastes bad, but I think it just gets overlooked. We really love zucchini though. We make rice with zucchini, zucchini cakes, panko crusted, grilled, roasted, and sautéed zucchini. Our very favorite preparation is this sautéed zucchini. We make it about 1-2 times per week during the summer. It is simple, yet delicious. It is also great leftover. I have tried many tasty zucchini recipes but this is the one we always keep coming back to. We just never get tired of it.
If you have any gardening tips let me know. I will need all the help I can get!
4 garlic cloves, chopped
2 tablespoons butter
¼ cup grated romano cheese
Depending on how large you zucchini is cut the zucchini in half or thirds. Then cut each piece in half the long ways. Place them cut side up and sprinkle generously with salt and pepper. Pre heat the oven to 350. Melt the butter in a sauté pan and add the garlic. Once the garlic is fragrant, add the zucchini to the pan cut side down. Cook over medium heat for about 6 minutes. If the garlic is getting burnt add a little more butter to the pan. You want the zucchini to lightly brown but not the garlic. Transfer the zucchini to a baking dish with the cut side up. Sprinkle with romano cheese. Bake in the oven for about 15 minutes. Serve immediately.
Source: A Live Love Pasta Original