Simplest Garlic Zucchini

I found a zucchini recipe that Preston and I both devour. Last time I made it, I used half of the world’s largest zucchini a coworker brought into work (the other half made zucchini crisps three times!) and I assumed we’d have leftovers for the next day, but we both inhaled a huge plate of this stuff.

I love my veggies now, but I still feel my picky-eater-child at heart and she’s really proud when I love veggies this much. Preston is still that picky-eater-child so he was shocked to love this zucchini this much.

It’s basic and easy to throw together in a few minutes. The perfect summer side dish when you want to make mac ‘n’ cheese from a box for dinner (Have. You. Tried. THIS?!?)

simplest garlic zucchini

serves 2
1 T olive oil
2 small zucchinis
2 cloves garlic, minced
1 t crushed red pepper
1/2 C panko bread crumbs

Heat olive oil over medium heat. Add zucchini and sauté until just starting to brown. Add garlic and sauté for about one minute, until fragrant (but don’t let it brown.) Mix in crushed red pepper and bread crumbs and stir until everything comes together. Give it a taste and add some salt if you want it!

That’s it! I know it doesn’t sound like much, but it’s crazy satisfying.

I served it as part of a bread crumb-lovers’ dinner, paired alongside this awesome pasta with spinach and breadcrumbs.

Nutrition facts per serving: Calories: 193; Calories from Fat: 79; Total Fat: 8.8g; Saturated Fat: 1.4g; Sodium: 210mg; Total Carbohydrates: 24.9g; Dietary Fiber: 2.8g; Sugars: 3.8g; Protein: 5.3g