I have found zucchini is a vegetable people either love or dislike. You see it on their face immediately after they take one bite. One reason is dark green zucchinis can have a rather bitter taste. To help with it’s bitterness, I’ve found roasting or sauteing with fresh garlic, olive oil and sea salt that brings out a sweet flavor. Italian or Mexican zucchini found at Farmers markets are a lighter variety and is definitely milder and sweeter. Look for zucchini’s that are smooth and firm.
2 Mexican Zucchini’s washed and dried
1 Zucchini ( dark green) washed and dried
1/2 small red onion diced
3 Garlic cloves minced
1/2 tsp Celtic Sea Salt or your favorite flavored Sea Salt.
2-3 Tbl. Olive oil
1/2 tsp. Fresh minced or dried oregano
Slice zucchini’s in half moons. Heat pan on medium. Add 2 Tbl Olive Oil. Arrange zucchini moons in a single layer of your heated pan. You might need to do in 2 batches. Brown on one side, then turn them over to brown on the other side. Once browned on both sides, remove and set aside. In same pan heat 1 Tbl olive oil and add red onions and garlic. Saute until browned. Add oregano and cook for 1-2 minutes until fragrant. Mix onions and garlic mixture to zucchinis and toss until blended. Serve as a side dish or add your favorite beans for a hearty vegetarian main dish. Right before serving, I sprinkled the Zucs with a pinch of Wild Porcini Sea Salt!