Saturday, April 25, 2009

golden zucchini

The list of green things my carnivore will eat is very small. For awhile I thought he only ever ate peas and green beans. But, one day we went to a hibachi place and I witnessed a miracle - he ate zucchini! I queried the carnivore on what made him try this veggie and he explained it was all about the seasoning and the sauce. Having this in mind I decided to combine this green vegetable with his favorite flavors - italian seasonings, especially garlic. Much to my surprise it has become a this green vegetable has become a frequent visitor to our dinner plate. I am very pleased, as zucchini is an excellent source of manganese and vitamin C. It has also been found to have anti-cancer type effects. What's not to love?

To make this super side dish, clean and slice two good sized zucchinis. Place them in a pan with just enough olive oil to coat the bottom. Season the zucchini with kosher salt, freshly ground pepper, and garlic powder. Toss and brown slightly on both sides. Once the zucchini starts to soften dust the slices with italian bread crumbs. Fry for another minute or two until the bread crumbs turn golden brown. Drain excess oil by placing on a plate with a paper towel. This recipe makes four good sized servings. It also reheats easily. Just toss is back in a pan and warm on low heat for a few minutes.

menu ideas:
Serve this along side any italian dish - lasagna, fettucini alfredo, or even stuffed shells. It also goes nicely with grilled chicken/fake chicken patties and mac and cheese.


  1. looks delicious and a great side dish, especially for the warmer months!

  2. We plant zucchini in our garden every year, can't wait to try this recipe!

  3. I love zucchini and this is my favorite way to prepare it. Oh, too funny about your nickname. I think she may end up being called that when she is 30 to.


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