Zucchini Sauté
When Beth first made this very simple zucchini dish (which she created for our parents), Daddy asked, “Honey, how’d you learn to cook?” I thought that was funny because I think what he was really wondering was how she’d learned to cook something that Mama didn’t make at home!
Recipe information
Yield
serves 8
Ingredients
1 tablespoon olive oil
1/2 teaspoon minced garlic
4 zucchini squash, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Preparation
Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and sauté for 2 minutes, or until fragrant; don’t let it brown. Add the squash, salt, and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
