Monday, July 30, 2012

Shredded Zucchini. Gluten-free. Vegan

I grew up eating zucchini. I know a lot of people don't like it, and that has always baffled me. I've had the same conversation with many people, with me claiming that "...you just haven't tried it this way yet!", and them responding with, "yeah, yeah, that's what everyone else says, too.", and both of us leaving the conversation annoyed and discouraged.

I'm not trying to convert you into loving zucchini. In fact, had I not grown up eating it, I'm not even sure I would like it either. But what I am asking you to do is just try it...try it in a way you've not had it before, just to see if maybe you can tolerate it a bit more than last time. Maybe try it...this way?

If you don't want to try it, or don't really like it, that's okay -- it just means there's more leftovers for me!


Shredded Zucchini
Ingredients:
1 zucchini, grated
Olive oil for pan
Salt and pepper to taste
**Optional: Non-dairy cheese or 1 T. nutritional yeast

Method:
  1. Shred and/or grate zucchini straight into pan. Heat the pan up to medium-high heat. Sprinkle the zucchini with salt and pepper and stir occasionally. 
  2. Cook the squash until the water has evaporated and the zucchini is almost a little crispy on the edges of the pan. Serve hot. 
  3. **Optional: sprinkle non-dairy cheese or 1 T. nutritional yeast on top for cheesy flavor.

This post has been added to Slightly Indulgent Tuesdays and Wellness Weekend on Diet Dessert and Dogs, and Allergy Friendly Fridays.

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