Spring Veggies

Hands down the best part about spring is fresh veggies.  It’s such a welcome relief from canned or imported produce of the winter months.  I just love the crisp goodness, delicious flavors, and fresh variety that is found in the markets and blossoming in my garden.  
{My love affair with fresh veggies is one I am not ashamed of.}
Since spring arrived early this year, it means that those crispy, flavorful, and fresh veggies are already appearing in local markets.

First up for the season, Zucchini!
As a Southerner, fried zucchini is a staple, but right now not something I want to put on the table.
{I know, its sacrilegious.}
Instead I wanted to get the most flavor from our fresh zucchini.
I found inspiration for this dish from “In Erika’s Kitchen” and added my own take to it.  It doesn’t look like much, but this simple dish is packed full of flavor and was a hit with the family.

I took four zucchini squash and using a vegetable peeler, sliced them into ribbons.  In a skillet warm 1 1/2 teaspoons olive oil. Add a crush clove of garlic and sauté until fragrant, about a minute.  Add the zucchini ribbons and sauté in the oil a couple of minutes until warm, but still crisp.  You might need to cook in two batches to allow for more even cooking.

Once your zucchini is done to your liking, add all to the pan on low heat, and sprinkle 1-2 tablespoons of white balsamic vinegar over, mixing well.  Arrange on a platter, sprinkling with Parmesan cheese and fresh basil (which is also growing nicely in the garden, now).

The best part about this dish is it is delicious warm (Audley preferred it warm) or room temperature (my kids ate it until it was gone).

I love the simplicity of this dish, but will also make the perfect dish for company.

How do you like your zucchini?

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3 thoughts on “Spring Veggies

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