Do you need a super fast side dish to pair with whatever? Do you also happen to have a carrot or two and maybe a zucchini sitting in your crisper drawer? You do?! Well then you’ve got a lovely side dish that is just a few minutes away and is oh so delicious.
If you’re like me, you’ve only just discovered just how truly versatile zucchini is. My mom made zucchini and onions as a side many times when I was a kid, but I’ve been skeptical each time I’ve come across a recipe for zucchini lasagna or zucchini spaghetti or zucchini bread. What? Zucchini in bread? hmmm……
I have to say that I’m coming around. Our lovely zucchini friend is somewhat of a benign veggie. By that I mean that the flavor isn’t potent and doesn’t stand out and announce to the crowd that, “I’m a veggie and yes, you’re eating me in bread.” It’s also a pretty tasty spaghetti when you’re watching your carb intake.
I’m glad I’m growing up and am trying more things. I run across many recipes where I wonder what the heck someone was thinking when they made them. I’m less judgy now. I try some of these recipes first. Some are great and some are eh…., but at least I’m giving them a chance.
Zucchini and I are friends now. We’re spending many more evenings together than we used to. We’ve had baked ziti together, bread together and lately we kept it simple with this quick and easy side dish that still looks quite elegant. I’m happy we’ve become so close.
What’s your favorite way to eat zucchini? Do you have a recipe to share?
Here’s your printable.
- 2 medium carrots, julienned
- 1 large zucchini, julienned
- 1 Tbsp. olive oil
- salt and pepper to taste
- Heat the olive oil over medium heat.
- Add in your julienned vegetables and gently saute for 3 to 5 minutes until you've reached your desired texture. I like mine to still have a little crunch so 3 minutes in the pan was good for me.
- Salt and pepper to taste. Enjoy.