If you planted zucchini, this is the time of year you, like me, are probably sick of zucchini bread, and wondering what to do with the mountains of squash you have. Or maybe your neighbor is paying you to take theirs.
Last night I was planning on having some steamed zucchini, but it turned into this wonderfully flavored dish that still highlights the flavors of the veggies. I served it with some fresh harvested red and purple potatoes which were roasted with oil.
Zucchini Side Dish
1 large garden zucchini
1 big handful spinach
1 Tbl. Minced sundried tomatoes
2 cloves garlic
1/2 tsp. Rosemary
1/2 tsp. Chopped fresh marjoram
salt, pepper to taste
olive oil for sauting
1. Cut the zucchini into 1/4 rounds and cut in half
2. Place zucchini in the steamer and sprinkle with rosemary. Let steam. Just before it's finished throw the spinach on top and cover until just steamed.
3. Saute two cloves of garlic in olive oil, add sundried tomatoes and marjoram and saute until garlic is clear.
4. Place zucchini and spinach in a bowl, pour/sprinkle the garlic mixture over and mix together. 5. Sprinkle with salt and pepper before serving.
Side note: Right after I took the photos I dropped the entire plate on the floor! Most of it was saved. The mess left on the floor has been black-dog-approved.