Friday, June 4, 2010

Sauteed Zucchini with Parmesan Romano Cheese

It has been a few summers now that we haven't been over taken by zucchini and yellow squash. The summer we had to much to handle we would come up with all different ideas on how to cook it up. We even went as far as to pickle slices of them. This recipe is so basic that you can change it up anyway you like.

Sauteed Zucchini with Parmesan and Romano Cheese

2 medium zucchini
4 Tablespoons of butter
graded Parmesan and Romano cheese to cover
salt and pepper to taste

Slice up the zucchini in about 1/2-3/4 inch rounds. Melt butter in pan over medium-high heat. Add zucchini until tender. Add salt and pepper to season. Turn off heat. Add cheese to top to cover zucchini.

See how difficult was that. The zucchini soaks up all the butter. I was told that this was the only way I was ever going to make zucchini. I have also had it with balsamic vinaigrette dressing, grilled, and breaded. I have never tried making chips out it. Maybe a culinary adventure for this summer. Enjoy!!

No comments:

Post a Comment

Related Posts with Thumbnails