New Veggie Anyone?

Okay, I guess that title is a little misleading. I have not been in the greenhouse coming up w/ some new hybrid vegetable. Instead, I'm talking about one that I hardly ever think to make! So, while it's not actually "new" it was to us, and such a refreshing change from the regular crowd. I try really hard to include a veggie in every meal, in some way, and sometimes I find myself thinking "If I eat one more carrot, floret of broccoli, kernel of corn, or green bean....I'm going to lose it. And I love veggies!!! It's just like everything else in life, we fall into ruts w/ our food, and when I notice it happening, I know it's my job to fix it, and fast. When making my meal plan for last week, I was once again trying to think of new and/or creative veggie side dishes, and lo and behold zucchini popped into my head. I don't know why I don't think of it more, b/c we love it, but for whatever reason, this time it did. I started looking around the Internet for inspiration, but actually found more ideas than exact recipes. So I just ran w/ those, added some of my own, and the outcome was something interesting, "different", and most important, delicious! If you are looking for something new to try tonight, or are trying to introduce a variety of vegetables to your kids, this might be just the "new" thing for you too!

Sauteed Zucchini
5 small zucchini, cut into coin shapes about 1/4" thick
1 TBS olive oil
1 clove garlic, minced
Salt and Pepper to taste
A pinch each of dried thyme, basil and oregano
1 TBS butter
2 TBS dried bread crumbs
1/8 tsp paprika
2 tsp dried parsley, plus extra for garnish

In a large skillet, heat olive oil to medium. Place zucchini in pan w/ garlic, dried seasonings, salt and pepper. Saute, stirring occasionally, until brown and tender, about 10 minutes. (Be careful, once they start to brown, they can burn very easily). Remove and drain on a paper towel. Wipe out skillet. Melt butter and add bread crumbs, paprika and 2 tsp dried parsley. Stir until browned. Top zucchini w/ bread topping and garnish w/ extra parsley.

Shared on Lady Behind The Curtain Jan. 18, 2012
Shared on This Chick Cooks Jan. 18, 2012 
Shared on Newlyweds Blog Jan. 18, 2012 
Shared on Miz Helen's Country Cottage Jan. 19, 2012 
Shared on It's A Keeper Jan. 19, 2012 
Shared on The Country Cook Jan. 20, 2012

Zucchini at Very Good Recipes
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