Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic!

Serves 4

1 T. extra virgin olive oil

2 med. zucchini, unpeeled, cut into julienne strips (2 x 1/2 inch long and 1/4 – 3/8 inch wide strips)

4 Kalamata black olives, pits removed and chopped

1/4 t. garlic powder

sea salt and black pepper

Heat medium skillet, over medium heat, till very hot.

Add oil, then zucchini. Salt and pepper, then saute till partially wilted.

Add chopped olives and garlic, then saute till zucchini becomes tender.

Cover for 1 minute, if necessary to steam a little. Adjust for salt and serve as a side dish vegetable.

Notes: Don’t over- or under-cook the zucchini. The end product should whole pieces that are softly pliable–neither mush nor stiff.

A medium zucchini measures about 6-7 inches long and 1 inch in diameter (across).

A  side dish vegetable doesn’t need a lot of ingredients to make it taste great.

Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

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