I especially enjoy creating new recipes for all the fresh vegetables ripening in my garden this time of year. Tomatoes, green beans, squash, peppers, eggplant, and broccoli have become a mainstay at our house… and they never taste quite as good as fresh picked. Here is a quick recipe that bursts with flavor. This is a picture from last night’s dinner.
Sautéed Zucchini
By Leann Albrecht
2 medium zucchini – sliced in ½ inch rounds
1 red onion – ½ inch slices and separated into rings
6 fresh garlic cloves – chopped
¼ cup chopped fresh basil
¼ cup chopped fresh mint
1/2 teaspoon sea salt
¼ cup olive oil
Pour oil into skillet and add garlic. Sauté for approximately 2 minutes (until garlic flavor is infused into the oil) then add red onion rings, sliced zucchini and salt. Flip the vegetables occasionally with spatula to prevent them from over browning – approximately 15- 20 minutes. Remove from heat when the zucchini is “fork tender”.
Sprinkle the top of the zucchini with fresh mint and basil. Lightly toss and serve.
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