Sassy Zucchini

Although zucchini can be prolific, it’s not very exciting. But it’s blandness means it plays well with other flavors. I threw this together last night to go with steak. We like things hot at our house, so I used hot salsa. Mild salsa would work just as well. . . it just wouldn’t be sassy anymore.

Sassy Zucchini
1 tbsp. butter
2 medium zucchini
8 oz. cherry tomatoes, quartered
1/2 cup hot salsa
feta cheese

Cut the zucchini in half, lengthwise, and scoop out the seeds. I use a metal teaspoon or melon baller to do this. Then cut the zucchini into 1/2-inch slices.

Melt the butter over medium-high heat in a small saute pan. Add the zucchini and saute a few minutes, until it starts to soften. Add the tomatoes and salsa and simmer for about 10 minutes, until the salsa reduces and thickens.

Transfer to a serving dish and sprinkle generously with crumbled feta.

Serves 3-4

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One Response to “Sassy Zucchini”

  1. Homemade Bagels and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog Says:

    […] mushroom pasta, sassy zucchini, chocolate zucchini bundt cake, spicy eggplant curry, campground pasta sauce, homemade bagels, and […]

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