ZUCCHINI AND KALAMATA OLIVE

ZUCCHINI AND KALAMATA OLIVE

Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic!

Serves 4

1 T. extra virgin olive oil

2 med. zucchini, unpeeled, cut into julienne strips (2 x 1/2 inch long and 1/4 – 3/8 inch wide strips)

4 Kalamata black olives, pits removed and chopped

1/4 t. garlic powder

sea salt and black pepper

Heat medium skillet, over medium heat, till very hot.

Add oil, then zucchini. Salt and pepper, then saute till partially wilted.

Add chopped olives and garlic, then saute till zucchini becomes tender.

Cover for 1 minute, if necessary to steam a little. Adjust for salt and serve as a side dish vegetable.

Notes: Don’t over- or under-cook the zucchini. The end product should whole pieces that are softly pliable–neither mush nor stiff.

A medium zucchini measures about 6-7 inches long and 1 inch in diameter (across).

A  side dish vegetable doesn’t need a lot of ingredients to make it taste great.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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