Was it only last August when we were literally throwing zucchini and tomatoes at each other—trying to share our over-productive gardens? Down our way, it’s custom to leave a bag of something extra on a neighbor’s porch, but this past summer, we’d come home from sharing to find bags of vegetables on our own porch! Now it’s January, and the gardens are cleared—but how good would a plate of perfectly seared zucchini slices taste today? There are some hydroponic summer squash in the market now.
- Heat a very little olive oil in heavy bottomed sauté pan until shimmering
- Slice zucchini almost ½” thick
- Pat dry—then toss with salt, pepper and garlic powder
- Put slices in pan with space between them—don’t move them around
- Sear slices quickly until browned, then flip to sear the other side
- Slices should be barely fork-tender when done
And there you have a bit of summer in January.
The Kitchen Hive