Easy Peasy Sauteed Zucchini
This is a heritage dish for me. As long as I can remember, growing up in Southern Alberta, where water was scarce and garden were precious, after long and sincere spring prayer, the first zucchini would come. It was almost celebrated. And inevitably, this is how we would cook that first coveted zucchini. Of course by the end of the year, when we were using zucchini for footballs, the celebration wasn't quite the same! But this is still what I crave most from the garden in spring, and it is definitely how I always cook my first zucchini. Once the tomatoes and onions start coming from the garden, then this recipe becomes sublime!
The amazing flavors of the YIAH extra virgin olive oils and specialty salts have made this dish continue to be easy, but the flavor has now become transcendent. It is that easy to make something so simple become gourmet!
1 medium large zucchini, sliced 1 medium onion, chopped 1-2 medium large tomatoes, chopped 1 tsp aussie lemon pepper specialty salt (or lime cracked pepper salt, or balsamic salt) 2 tbsp margarine 2 tbsp Italian Primavera evoo (or Intense Garlic, or Provence, or Mediterranean)
Put zucchini, onion, margarine, evoo and spices in a pan. Saute until moisture is reduced in zucchini, then add the tomato. Continue to cook until moisture is reduced again, and you can get the zucchini a bit browned, if you can wait that long.
A great fast veggie side for your meals, and perfect use for abundant zucchini!
