I love the summer season since our gardens are in full swing, with zucchini taking center stage. I love preparing frittatas, bread, and grilled zucchini with my harvest. One of my favorite dishes is Zucchini Coins. I quickly saute this green veggie over high heat. This method 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 at 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 essential 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! Zucchini Coins look fantastic, and they are so good. You will love them. They are quick enough for the weeknight and special enough for weekend entertaining.
Enjoy!
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
In a small bowl, combine the parsley, garlic, and lemon zest. Set aside.
This recipe comes together very quickly, so it's essential 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.
Time-Saving Tip: The zucchini can be sliced earlier in the day.