Shredded Zucchini and Onion
![](http://photos1.blogger.com/x/blogger/5216/1370/200/188245/20061206%20Shredded%20Zucchini%20and%20Onion.jpg)
My idea was to simply shred the zucchini and cook it briefly with onion. I started with thinly slivered onion and a little garlic, and sauteed in a roasted garlic-rosemary infused olive oil till the onion was nicely browning. Then I added the zucchini. I didn't want to make anything like hash brown potatoes, though sometime I think I'll experiment with just that and make zucchini fritters. But I sampled and decided that I wanted to work additional flavors into the dish that was turning out to be rather bland. I added some hot sauce, fresh oregano from my garden, dill weed, salt, pepper, and some more onion (once in a great while when I include sauteed onion in a dish, I add some additional fresh onion shortly before the dish is done to get two different flavors and textures of onion).
I also served Lundberg Farms Black Japonica short-grained black and medium-grained mahogany rices, sauteed tempeh dabbed with hot sauce, a simple salad with roasted tomato, and avocado. We enjoyed the meal! The zucchini was spiced and flavored just right, we felt, and was filling and tasty.
2 Comments:
yum! love the food combinations!
Thanks, johanna3!
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