Put it togeter fast...
After much gnashing of teeth among family members, some of the kids decided to Easter a day early last night at Grandma's house. We'll do something again at our house today for those who weren't here last night...College aged kids can not be synched with our schedules.
So, after trudging door-to-door for the campaign, I came home to find I needed to make a side dish.
A small bag of zucchini I had intended for an experiment with Zucchini Bread was cooped for a new quick recipe. When you're in a hurry, go with what you've got. It's so much easier.
Like many other squashes, zucchini are great for absorbing the flavors around them.
While the squash has a great taste of it's own, it will bring in all the other flavors to make a great new taste. (Think of how un-squash like Chocolate Zucchini Bread is.) Zucchini Bread features the slight taste of squash but it's just darned good bread.
So here's a quick recipe that you can put together in a few minutes that tastes so good, no one would ever know it was a last minute thing.
Roasted Zucchini in a Hurry
2 tablespoons of olive oil4 large zucchini, cut in large chunks (about 1-inch pieces)
3 whole garlic cloves, skin on
1/4 cup pasta sauce
Red Pepper Flakes, to taste
Salt, to taste
- Add the olive oil to a large skillet. Heat on high until the oil begins to smoke, and carefully add the zucchini.
- Cook on high heat for about 4 minutes, stirring the whole time.
- Pierce the skin of the garlic with a paring knife and toss the pierced cloves into the pan.
- Cook another 2 minutes stirring constantly. Add the tomato sauce, and a pinch of red pepper flakes.
- Continue to cook, stirring all the time, on high heat until the tomato sauce becomes thick, and starts to caramelize on to the zucchini.
- Stir in a large pinch of salt. Remove from the heat, and serve immediately.
Vegan.
