Zucchini Coins


While zucchini can be found in the markets year round I find that it is often ignored in the cooler months. Sure it takes center stage when everyone's garden is overflowing with this veggie. I know I make a lot of zucchini frittatas, bread, and grilled zucchini. Though I do love it any time of the year quickly sauteed over high heat. This method really brings out the flavor of this squash. I like to toss in a little garlic, lemon zest, and chopped parsley at the end. The result is a delicious and unexpected side that goes along with just about anything. Once you try it you will be amazed how such an easy recipe can produce such a yummy dish.


Ingredients for Zucchini Coins:


6 small zucchini, cut into 1/4 inch slices

2 tablespoons olive oil

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

2 cloves garlic, minced

1/3 cup chopped parsley

zest of 1 lemon

juice of 1/2 a lemon


Time-Saving Tip: The zucchini can be sliced earlier in the day.


Let's see what we need.

We're ready to cook.




In a small bowl, combine the parsley, garlic, and lemon zest. Set aside.


This recipe comes together very quickly so it's important to have all of the ingredients ready to go.








Heat the oil over medium-high heat and add the zucchini. Season with the salt and pepper. Saute for a minute or two until some of the coins start to brown. Do not overcook because the zucchini will get mushy. Squeeze the lemon juice over the zucchini and toss. Turn off the heat and add the parsley mixture.



It's ready! The Zucchini Coins look awesome and they are so good. You will love them. They are quick enough for the weeknight and special enough for weekend entertaining. As you can see, they cook so quickly and the recipe is very simple.


Enjoy!

2018 Cranberry Walk