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July 21, 2014

Sauteed Zucchini and Onion

Although my zucchini plants haven't started producing anything yet. (I didn't plant them until the end of June) Several friends have blessed me with some of theirs, and I am getting them in my CSA box as well. I used to fry them using this recipe here, but since discovering I'm allergic to eggs, as well as gluten intolerant, I've had to find other ways to enjoy them.

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I've discovered that I can still fry them, I just need to skip the egg and flour part and cook them as is with a little chopped onion instead. While they don't develop that slightly crispy exterior from the flour, cooking them au natural causes them to cook down to a meltingly soft dish that is so tasty, that I can make a meal out of it all by itself.

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This is a super fast side dish that only takes a few minutes to prepare, and is a great way to use some of that zucchini that is starting to become so plentiful.

Sauteed Zucchini and Onion


2 tablespoons pure olive oil
2 green onions, chopped
1 medium zucchini, sliced (yellow squash could be used as well)
Sea salt and fresh ground black pepper to taste


In a large pan, heat olive oil over medium heat.
Add green onions and saute 3 minutes.
Add zucchini, sprinkle with salt and pepper, and stir to combine with the onion.
Cover pan with a lid and cook until tender (about 15 minutes). Gently stir several times during this time.
Taste for seasoning and serve immediately. (Don't be shy with the salt, squash can take quite a bit before it is seasoned properly).

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