My lifelong love of summer squash continues. Fresh, frozen, or canned makes no difference. Yellow or green are equally loved and I suspect if they began appearing in rainbow colors, stripes, or paisley it would make no difference.
As a teenager I used to simply wash, slice, and simmer them with Lawry’s Season-All Salt, my favorite condiment after catsup. I really love the Del Monte zucchini canned with tomatoes and sometimes use that as a quick sauce over nearly anything else that might be lingering in the fridge or over pasta (now gluten-free of course) 🙂
Walnuts: In my opinion – one of nature’s most perfect foods. I go through about a pound of walnuts every two weeks. Often a handful of dried cranberries mixed with a handful of walnuts plus a latte make a quick ‘first breakfast’. This recipe with zucchini is one that goes back to when my children were in elementary school. It would have made two side servings but instead this batch made a hearty breakfast.
Currently with fresh zucchini available year round, this ‘recipe’ is my new favorite Pantry Quick meal.
- 1 large zucchini, chopped, bite-size
- 1 teaspoon coconut oil
- Sea salt
- Garlic powder (optional)
- Handful of walnuts
- Use a skillet large enough so that the pieces of zucchini will have plenty of space so their moisture can evaporate as they sauté; otherwise you will have more of a stew.
- Melt the coconut oil in the skillet to a medium high heat and quickly add your prepared zucchini.
- Sprinkle the pieces lightly with sea salt to help draw out the moisture for evaporation.
- The object is to sear them quickly over medium high heat so the cut edges will begin to take on a light shade of tan.
- As soon as they are browned and tender remove from the heat, season lightly with pepper to taste, and add the walnuts.
(From Boot Camp to Homeland Security…This RD is on a Mission! )
This post is linked to:
Wellness Weekend January 10-14, 2013
at Ricki Heller’s Blog – Diet, Dessert, and Dogs