I like zucchini but that taste is not always shared by everyone in the family. Yesterday, the zucchini got eaten without a fuss and even seconds were served! My secret? Went super simple and it turned out super tasty, it’s zucchini elements not quite as obvious!
Three, medium to large zucchini
3 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon Basil Pesto
4 cloves of garlic, smashed and diced
Two green onions, finely sliced
Grated Parmesan or Romano
First, wash the zucchini and slice in half, lengthwise. With a vegetable peeler, peel off long, wide strips of zucchini starting from the ‘open’ side of the cut vegetable. Place your finished strips in a bowl and set aside.
Melt the butter with the olive oil in a large frying pan or wok. Slowly saute the prepared garlic until just tender not browned. Add the zucchini and toss to coat in the butter/garlic mixture. Add the rest of the ingredients, mix carefully, toss once more with the grated cheese and serve.