Recipe: Garlic-Sauteed Romanesco Zucchini
When zucchini is in season I don't want to see it buried in breads or layered with sauces and cheeses. I love it when it's very simply prepared, letting its flavor shine.
- 2 tablespoons extra-virgin olive oil
- 1 minced garlic clove
- 2 6-inch Romanesco zucchini, ends trimmed,
- cut into 1/4-inch slices
- pinch of sea salt
- pinch of freshly ground black pepper
Heat oil over medium heat in a large skillet. Add garlic and saute for 1 minute. Add zucchini slices in a single layer and cook 2-3 minutes per side, until golden. Sprinkle with salt and pepper, then serve.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Aug. 8, 2011.