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Tuesday, 31 May 2016

SILLY SQUIRRELS . . . and zippy ZUCCHINI



These sweet babies were absolutely fearless even though we had a dog with us.  They sniffed our hands and we were even able to touch and stroke them.



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Zippy ZUCCHINI with MINT  (serves 4 to 6)

2 medium zucchini
¼ cup olive oil, divided
¼ cup balsamic vinegar
Salt
½ cup chopped fresh mint

·        Slice zucchini lengthwise into 4 inch long planks, about ½ inch thick.
·        Put 1/8 cup olive oil in a glass or porcelain serving  dish.
·        Brush remaining oil onto both sides of zucchini planks.
·          Without adding more oil, saut√© zucchini over high heat until browned and tender.  Test by sticking a fork into a plank.
·        Sprinkle zucchini with salt and put in serving dish.
·        Pour over balsamic vinegar.
·        Sprinkle with mint and serve. 

Hot or cold, they're delicious.


To reheat, put on a baking sheet in a 350 oven for 10-15 minutes.  It will still have a good texture!


I served them as a side dish with Greek stew and the Russian dark rye bread Bryan made.

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P.S.  I'm wishing my niece, Naomi, a very Happy Birthday, today!