Recipe: Zucchini with Garlic and Rosemary

by John Ryan

Zucchini with Garlic and Rosemary

Serves 2 as a side dish

While I use zucchini alone here, you can substitute mushrooms, bell peppers, or other summer squash. Or all of the above for a quick ratatouille.

Serve this as a side dish, or turn it into a main dish by tossing the vegetables with pasta and a bit more olive oil.

2 fat cloves garlic, minced
1 teaspoon dried rosemary, chopped
3 tablespoons olive oil
3 small zucchini, diced
Salt and pepper

1. While your skillet is getting hot on a medium-high burner, mash/chop the garlic and rosemary and push to one side of your cutting board. When you are ready to cook, swirl the oil around the skillet and toss in the zucchini. Shake the pan a bit, then let the zucchini sit for a minute or so and brown on one side. Stir the zucchini and let another side brown.

2. Stir the zucchini again; add the garlic and rosemary and season with salt and pepper. Let cook for another minute or so, then serve.

Just Good Food

Sauté 101

Four Sauté Recipes

Just Good Food Archive

John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

This page created September 1999

Return to the
Global Gourmet^®
Main Page

Summer Recipes,
Picnic Ideas
& Grilling Tips

Global Gourmet^®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Advanced Search
Recent Searches

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

New Green Basics
Cooking with Kids

Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search

About the
Global Gourmet^®
Contact Info
Advertising
Feedback
Privacy Statement

IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

Copyright © 1994-2008,
Forkmedia LLC