Garlic Parmesan Zucchini

 

It’s that time of year again.  The time when you have to double and triple check that your car doors are locked when you leave the car.  Otherwise, those crazy gardening hooligans will leave monstrous beasts in your car while you’re away.  Oh sure, you think they’re harmless enough.  You might even think something like, “Hey, cool!  Now I can make zucchini bread!”.  And you totally would if it weren’t still 80°F+ outside.  So you begin a pile in your garage right next to the door.  Once the weather is cool enough, you can dash out and nip a few from the pile to make bread.  You think of all the bread you could make just from that one HUGE zucchini.  Man, you could feed the neighborhood!

Then reality sets in.  Your pile is growing by the mile.  The weather isn’t getting any cooler.  On top of that, you barely have two seconds to check your teeth in the mirror after eating.  What?  You don’t do that?  You should!  Poppy seeds are sneaky little buggars.  And if you’re not checking that then you definitely don’t have time to make zucchini bread.

The pile grows and grows until you can’t walk out there without tripping over a large green squash.  And the darn things just sit there— taunting you.  Taunting until you just can’t take it anymore!  And what do you do?  Load them up in the car and sneak around dark parking lots looking for unlocked cars.

It’s a vicious cycle, people!  A cycle that must be stopped!  Don’t load them up.  Get out a knife and show them who’s boss!  Your family will thank you…

Garlic Parmesan Zucchini

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  • 1 lb zucchini (one large zucchini in my case)
  • 1 clove garlic, sliced thin
  • 2 Tbsp olive oil
  • 3 Tbsp freshly grated Parmesan cheese
  1. Cut zucchini in half lengthwise.  Use a spoon to scoop out the seeds.  Thinly slice into 1/8″ long strips.  This will take some time, but revenge is sweet.  Savor it!
  2. Heat 1 Tbsp olive oil in a LARGE skillet over medium heat.  Add the garlic.  Cook, stirring constantly, until lightly browned.  Carefully remove the browned garlic bits and set aside to cool in a little bowl.
  3. Add half the zucchini strips to the hot pan with the garlic-infused oil.  Cook 7 to 8 minutes or until softened.  Remove from pan and set aside in a large bowl.
  4. Add the remaining 1 Tbsp olive oil to the pan.  Once heated, add the remaining zucchini strips.  Cook 7 to 8 minutes or until softened.  Add them to the large bowl.
  5. Give the zucchini  strips in the bowl a good stir.  Sprinkle Parmesan cheese over the ‘noodles’.  Crumble the toasted garlic chips over the top.
  6. Enjoy!  Told you revenge was sweet. 🙂
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