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Zucchini Coins

Zucchini Coins from the Girl and the Kitchen

Lately, I have been uninspired with my side dishes.  Primarily because I’m exhausted.

I’m sure all you other ladies out there can commiserate with me… While having a full times job, a wandering toddler, a growing business, a blog, a house…cooking has somehow fallen to the bare basics.  Grilled chicken breast, skirt steaks and grilled veggies have become the staples.

For our family…that’s as simple as it gets.  Sometimes the occasional rotisserie chicken from Costco sneaks its way in.

The fact that I am eating clean and packing mine and my hubby’s lunches daily also adds into the amount of time I get each night.  And now that munchkin wants to party later and be entertained longer my cooking time is cut to juuuuust about an hour each night…an hour interrupted with food projectiles flung at me, fruit snack demands and the occasional crash of fine china as the munchkin gets her teeny plump hands into my china cabinet.  True story…happened last week.

Week nights are never dull.  But unfortunately my food has become dull.

ATTENTION: My husband is spoiled!  Many of my friends hear my weekly menus and drool immediately follows.  But hubs is married to a chef…and a fancy one at that 🙂  So I like to keep our menus exciting…And I have failed…

I would like to thank my blog actually and my loyal readers, for forcing me to come up with new and exciting recipes.  My husband thanks you as well 🙂

Zucchini Coins from the Girl and the KitchenThat’s how these gorgeous puppies were born.

I bought several zucchinis at a farm one day with the plans of grilling them.  But…the chef in me had other plans.

I decided to make zucchini rounds or coins if you will, out of them.

They were super simple and delish!  The outsides caramelized beautifully and developed a slightly crispy exterior while the insides stayed moist and juicy.

Hubs was happy and even the munchkin munched away…shortly before she flung one at the wall.

Wash your zucchini thoroughly.  And slice it into larger rounds.  Zucchini has a lot of moisture so you want to cut them larger, otherwise they will shrink down to nothing.

Zucchini Coins from the Girl and the Kitchen

In a large pan, place 1-2 tbsp of coconut oil, olive oil or my personal favorite…butter.

Zucchini Coins from the Girl and the Kitchen

Over medium high heat, allow the fat to melt and then add in your zucchini rounds, ensuring that each round is fully touching the surface of the pan.  Season with salt, pepper and garlic powder.Zucchini Coins from the Girl and the Kitchen

Let them cook for 5-7 minutes until they are gloriously golden.

Zucchini Coins from the Girl and the Kitchen

Flip them over one by one and season with salt, pepper and garlic powder.  Let them cook for another 5 minutes or so.

Remove from pan and sprinkle with some parsley and a few shreds of Parmesan for good measure

Print
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Zucchini Coins from the Girl and the Kitchen

Zucchini Coins


Ingredients

Scale
  • 3 large zucchini
  • 2 tbsp butter (coconut oil or olive oil)
  • 2 tbsp garlic powder
  • salt
  • pepper
  • chopped parsley (garnish)
  • 2 tbsp shredded Parmesan

Instructions

  1. Wash your zucchini thoroughly. And slice it into larger rounds. Zucchini has a lot of moisture so you want to cut them larger, otherwise they will shrink down to nothing.
  2. In a large pan, place 1-2 tbsp of coconut oil, olive oil or my personal favorite…butter.
  3. Over medium high heat, allow the fat to melt and then add in your zucchini rounds, ensuring that each round is fully touching the surface of the pan. Season with salt, pepper and garlic powder.
  4. Let them cook for 5-7 minutes until they are gloriously golden.
  5. Flip them over one by one and season with salt, pepper and garlic powder. Let them cook for another 5 minutes or so.
  6. Remove from pan and sprinkle with some parsley and a few sprinkle of Parmesan.

.

Zucchini Coins from the Girl and the Kitchen

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini Coins from the Girl and the Kitchen

Zucchini Coins


  • Author: Mila Furman

Description

A ridiculously easy zucchini recipe perfect as a last minute side dish on a busy night!


Ingredients

Scale
  • 3 large zucchini
  • 2 tbsp butter (coconut oil or olive oil)
  • 2 tbsp garlic powder
  • salt
  • pepper
  • chopped parsley (garnish)
  • 2 tbsp shredded Parmesan

Instructions

  1. Wash your zucchini thoroughly. And slice it into larger rounds. Zucchini has a lot of moisture so you want to cut them larger, otherwise they will shrink down to nothing.
  2. In a large pan, place 1-2 tbsp of coconut oil, olive oil or my personal favorite…butter.
  3. Over medium high heat, allow the fat to melt and then add in your zucchini rounds, ensuring that each round is fully touching the surface of the pan. Season with salt, pepper and garlic powder.
  4. Let them cook for 5-7 minutes until they are gloriously golden.
  5. Flip them over one by one and season with salt, pepper and garlic powder. Let them cook for another 5 minutes or so.
  6. Remove from pan and sprinkle with some parsley and a few sprinkle of Parmesan.
  • Category: Vegetarian
  • Cuisine: American

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