Our garden is overflowing with zucchini plants. See, we planted 2 from seed and then later on more little zucchinis sprouted, and we realized – oh, that’s where we spread the compost. So we have “recycled” zucchinis. And it’s getting to be quite the jungle out there. The biggest fruits I feed to my bovines, but we eat the little ones. I know there are tons of recipes zucchini related on the web, but this sauteed dish deserves a bit of publicity. After all, if there are 101 ways to eat this veggie, why not 102?
- 1 or 2 small zucchinis, washed and sliced
- Expeller Pressed Coconut Oil
- onion powder
Saute zucchini in a metal skillet. Generously sprinkle with onion powder, oregano, and salt. Saute till zucchini is tender. Serve with diced grape tomatoes, and Treasure Cave Parmesan Cheese.