Makes 6 servings
1 tsp vegetable oil 2 lbs zucchini, in 1/2 inch slices 1/2 c bread crumbs, toasted 1/4 c minced fresh parsley 2 Tbsp minced dry-roasted almonds 1 Tbsp grated Parmesan cheese 1 Tbsp chopped fresh oregano 1 clove garlic, minced (optional) Ground black pepper to taste 1. In a large nonstick skillet, heat oil over medium-high heat. Add zucchini; cook and stir 5-8 minutes, or until just tender and lightly browned. Remove from heat. 2. Combine crumbs, parsley, almonds, Parmesan, oregano and optional garlic. Add to zucchini; toss and serve.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
