Posted by: literallydelicious | June 13, 2010

Zucchini

I saw Rachael Ray a while back when she was doing a dish that she called a concept more than a recipe. I like that, because it describes my style of cooking. Our favorite zucchini is pretty much a concept.

I’ve always loved fried zucchini, but really, who can justify all that fat every time they eat a particular food? So we dumped the breading and traded the oil for a little butter and Parmesan, and oh, my gosh!

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ZUCCHINI AND PARMESAN

Zucchini, ends trimmed, peeled and thinly sliced

Butter or margarine

Parmesan

1. Melt butter in large skillet over medium-high heat. Add zucchini; stir to coat. Cook, stirring occasionally, until zucchini is soft and nicely browned. Sprinkle with Parmesan; cook another minute or two, then serve.

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