Bluecoaster's Journal, 06 Sep 17

Hi glen- I just get a nonstick pan pretty hot because I like the zucchini to be browned but not mushy. (For this high temp I use the light olive oil because it tolerates high heat) I just use a little oil- cook very thick slices until they look like in the photo. Then in the last 60 seconds while the pan is still hot sizzle up some fresh garlic tilting the pan to pool up the drippings and then toss to coat the zucchini. Very simple and fast. 😊