Cheesy Zucchini

I love, love LOVE this zucchini recipe!  I served it with Spicy Fish for an extra delicious meal.  I’m adding more veggies to our dinners, but we’re taking baby steps.  This recipe has quite a bit of cheese, but it could be cut back with equally delicious results.

You know what I learned though?  The Picky Apple hates zucchini.  Even zucchini cooked up with garlic and cheese.  He finds the texture slimy and the taste yucky.  Is there any doubt about where The Littlest Apple got his picky eating habits?!  But this zucchini is so delicious that I won’t mind cooking it up just for me!

Cheesy Zucchini

from Food to Live By: The Earthbound Farm Organic Cookbook, by Myra Goodman

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 large cloves garlic, thinly sliced
• 1 1/2 pounds medium-size zucchini or other summer swash, cut in 1/2 inch-thick slices (about 4 cups)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley (omitted)
• 1/4 teaspoon salt
• 1/3 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated mozzarella cheese

Heat the olive oil in a large nonstick skillet over medium heat.  Add the garlic and cook, stirring frequently until softened, 1 to 2 minutes.

Add the squash and stir to coat with the garlic-oil mixture.  Cover the skillet (Picky Apple Note: I left mine uncovered) and cook the squash, stirring occasionally, until it is glossy and crisp-tender, 4 to 6 minutes.

Sprinkle the parsley and salt evenly over the squash and cook, stirring frequently, until the parsley wilts, about 1 minute longer.  Stir in the Parmesan cheese and stir constantly until it melts, about 1 minute.

Sprinkle the mozzarella cheese evenly over the squash, cover the skillet again, and remove it from the heat.  Let the squash sit until the mozzarella cheese melts, 1 to 2 minutes.  Serve immediately.