Recipe of the Month - September 2013
Sautéed Zucchini (or Squash)
Yields: 2-3 Servings
- 1 medium to large zucchini (or 1 medium to large squash)
- Olive oil
- Non-stick cooking spray
- Garlic powder
- Ground black pepper
- Panko bread crumbs
- Grated Parmesan cheese
- Coat the base of a medium to large baking dish with non-stick spray. Sprinkle a thin layer of bread crumbs in the pan. Set the pan aside.
- Scrub the zucchini under cold running water to remove any dirt. Cut off the ends and then slice into very thin disks (Note: thickness is based on your personal preference; if you like a thicker disc, it will just take a few extra minutes per side to sauté).
- Place the griddle pan or large skillet (if using the stove) or a griddle on medium heat. Drizzle 1-2 tsp. olive oil, just enough to coat the pan or griddle.
- Place the zucchini discs in a single layer onto the pan or griddle (it is likely you will have to do 2-3 batches depending on the size of the zucchini and the size of the pan or griddle). Allow to cook for 3-4 minutes or until the zucchini discs start to crisp. Before turning over, sprinkle with garlic powder and black pepper.
- Using tongs or a heat-resistant spatula, flip discs over and allow to cook on other side for 3-4 minutes.
- When done, place the discs in the pan layered with bread crumbs. Lightly sprinkle with breads and parmesan cheese.
- Continue steps 4-6 until you have sautéed all of your zucchini. You may need to drizzle ~1 tsp. olive oil on the pan or griddle before the next batch. To keep the zucchini discs warm while sautéing the other batches, place baking pan in oven at 250 degrees Fahrenheit.
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