- Zucchini
- About a Tablespoons of Olive Oil
- A few dashes of Garlic Powder
- A pinch of Crushed Red Pepper Flakes
- Salt
- Pepper
- Fresh Grated Parmesan
Using a potato peeler, peel off most of the skin. Then cut zucchini lengthwise in pieces about 1/2 inch thick.
Heat skillet. Salt and pepper both sides of the zucchini, sprinkle with a LITTLE garlic powder and crushed red pepper flakes. Drizzle both sides with olive oil. Cook for 3-4 minutes on each side or until desired consistency. Cook less for crisper zucchini. I like mine fork tender, but not mushy. Serve immediately. I like to top mine with a little bit of fresh grated Parmesan but it is good without too.
This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!
Other great zucchini recipes from Two Magical Moms
Zucchini Chips with Chive and Onion Dipping Sauce
Oven "Fried" Zucchini Fries with Spicy Garlic Dipping Sauce
Zucchini Chips with Chive and Onion Dipping Sauce
Oven "Fried" Zucchini Fries with Spicy Garlic Dipping Sauce
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