Recipe: Zucchini Rounds

Cooking / Eating In


Happy hump day, Noshers!  This is totally unrelated to anything on this blog, but have any of you seen the GEICO commercial featuring the camel?  That commercial never fails to crack me up! Every single time! Aaaaannyway….

Last week I shared a scrumpdiliumptious recipe for sauteed mushrooms from Anna Boiardi’s cookbook Delicious Memories.  For some reason I find myself gravitating towards the veggie recipes (the book has tons of yummy-looking pasta recipes and I’m trying the veggie ones first? Who AM I??), and the next one I wanted to try was one for zucchini.  Zucchini and summer squash is abundant at my local farmer’s market these days, so this was the perfect recipe to try next!  If you like zucchini, you’ll like this one 🙂

The recipe from the book (listed below) makes four servings of a veggie side dish.  However, I was eating a whole bunch of it as a main meal, so I cut the recipe in half when I tried it.

You will need:


  • 4 firm zucchini (about 1.5 lbs total)
  • 1 tsp salt
  • 2.5 tsp extra virgin olive oil
  • 1 tbsp chopped fresh Italian parsley
  • 1/4 tsp garlic powder (not garlic salt!)
  • 1/4 tsp balsamic vinegar


1. Trim the tops and ends from the zucchini.  Cut the zucchini into 1/3-inch thick rounds.  Place them in a colander, toss them with salt, and set the colander on a deep plate to catch the liquid.  Cover with a paper towel and set a heavy can on top to help press the liquid out of the zucchini.  Let stand at room temperature at least 1 hour, or up to 4 hours.  Spread the zucchini slices out on a paper towel and pat them dry.



2. Heat the oil in a 10-inch skillet over medium-low heat.  When the pan is hot, add the zucchini slices, spreading them out over the bottom of the pan, and let them cook without browning for 10 minutes.  Then carefully turn the zucchini with a spoon or spatula and cook until soft, about 10 more minutes.  If they begin to brown, turn down the heat.

3. Gently stir in the parsley, garlic powder, and balsamic vinegar, if using.  Serve hot or at room temperature.


Are you a zucchini and summer squash fan? What’s your favorite way to prepare it?

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