Monday, January 19, 2009

ZUCCHINI CHEESE SKILLET

  • 2 Medium Zucchini, Cut Lengthwise and Sliced 1/2" Thick
  • 2 Tablespoons Butter
  • 1/2 Cup (Approx) Half & Half
  • 4 Oz. Cheddar Cheese
1) Heat butter in saucepan, add zucchini. Sautee until all sides are just browned
2) Add half & half and cheddar lower heat to a simmer and stir until all cheese is melted
3) Adjust sauce thickness with more cream, or perhaps a nice dry white wine. Serve immediately

1 comment:

Vikki said...

ooooooooo sounds good and I have zucchini in the fridge!
Thanks for sharing your genius.


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