eating fabulously, farmers market, zucchini, dinner, brunch, eggs, recipe, quick and easy,
This fab recipe comes to you guys via everything in my fridge, and not exactly having anything in my kitchen cook worthy. My aunt gave me some green zucchini she had an abundance of recently, and I had a ton of vegetables in my fridge that needed to be cooked and viola! Skillet zucchini was born. Skillet zucchini, stewed zucchini, or everything - in - the - fridge zucchini, whatever you want to call it, its a one skillet meal and actually can be used in many different ways. This can be paired with any protein for dinner, a salad for lunch, or over creamy polenta with poached eggs for brunch. 

eating fabulously, farmers market, zucchini, dinner, brunch, recipe, quick and easy,


1 head of garlic, peeled and sliced 
1 large sweet onion, thinly sliced 
2 leeks, green part removed, washed and sliced 
4-5 medium zucchini, washed and thinly sliced 
6 baby bell peppers, washed, seeded and thinly sliced 
1/4 c. stock or water 
1/2 stick of butter
fresh thyme, sprigs removed about a Tablespoon 
black pepper 

In a large skill over medium heat, add a few teaspoons of your desired cooking oil (I used coconut oil). Add sliced garlic and onions, and cook over medium heat until onions become soft and translucent. Next add in leeks, and sliced zucchini, making sure that all the vegetables are coated with oil. Cook zucchini and leeks about 5 minutes, and then add the stock (or water), the  sliced peppers, and cover with a lid. After 10 minutes, uncover and stir in butter, and fresh thyme. Season with salt and pepper to taste and serve immediately. 


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