Crumbled Zucchini or Zephyr Summer Squash

2 Tablespoons Olive Oil
2 slices sandwich bread (white or whole-wheat), lightly toasted, then chopped fine (crusts included)
3 garlic cloves, minced (or chop up a few garlic scapes, if you still have them!)
2 small to medium zucchini or other summer squash (about 1 pound), quartered lengthwise, then cut crosswise into 1/2-inch pieces
1/2 teaspoon salt and fresh-ground black pepper to taste
optional:  handful of basil leaves, chopped

1.  Over medium-high heat, heat 1 tablespoon olive oil in a large skillet.  Add the bread crumbs and half the garlic.  Pan-fry for 2 to 3 minutes or until the crumbs become golden brown and crunchy.  Transfer them to a plate.

2. Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat, and add the zucchini.  Sauté the zucchini for 2 to 3 minutes, stirring occasionally, until it begins to brown a bit and can be pierced with a fork.  Add the remaining minced garlic, and cook another minute.   Add the chopped basil.  Add the bread crumbs, and season with the salt and pepper.  Toss the mixture, and serve it immediately.

Variation:  Make this a dinner for two by adding cooked pasta (such as penne) to the skillet once the zucchini is cooked (step 2).

– from Vegetarian Planet, by Didi Emmons


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