Monday, March 16 , 2009
Easy and very tasty way to cook green zucchini courtesy of The River Cottage cookbook. I tossed in some mushrooms for good measure too. The process amounts to sautéing thinly sliced zucchini in olive oil with garlic till they turn very soft. Toss in some Parmesan cheese, a couple of spoons of cream and season to taste. You can use it as a topping for Bruschetta or as I did here, toss it with some pasta.
