A Stir Fry Vegetable Recipe - Sauted Zucchini Parmesan with Olives

When I was growing up, squash was a mushy stewed dish with very little flavor. As a result, I never liked squash and missed out on some very good dishes I'm sure. My husband reintroduced me to squash of the stir fried variety. When stir fried only until just tender, the squash retains flavor, nutrition, and texture. Now, squash is one of our favorite vegetable dishes. This is an excellent recipe for Sauted Zucchini Parmesan with Olives. It is quick to prepare, healthy and elegant in presentation.

We frequently saute either zucchini, summer squash, or a mixture of the two with whatever herbs we have in the garden, or with garlic and onions. As the squash comes off the heat we add the parmesan cheese, or sometimes other cheeses.

The olive topping is an elegant and tasty addition. It adds a contrast of flavors, textures, and colors that turns a good dish into a magnificent dish. This dish is easy and quick enough to be served on a weeknight and elegant enough for a company meal. I hope you will try it soon.

Sauted Zucchini Parmesan with Olives

1/4 cup extra virgin olive oil, approximately

4 - 5 small zucchini, sliced lengthwise ¼ inch thick

salt and pepper

¼ cup parmesan cheese

1 ½ teaspoons fresh thyme, minced

10-12 good quality greek black olives, such as nicoise or kalamata

In a skillet, heat 1 tablespoon oil until hot.
Season the zucchini with salt and pepper. Add the zucchini, in batches, in a single layer in the skillet. Cook over medium high heat, until browned on first side, about a minute. Turn, and cook on the other side. Transfer to a platter and keep warm.
Continue to cook the zucchini in additional oil, as needed, until all is ready.
Sprinkle the zucchini with the parmesan cheese, then with the thyme and olives and serve warm.