Yield: Makes 2 to 4 servings.
This easy recipe for zucchini coins makes using up your leftover summer squash a snap!
Place everything except the zucchinis and oil in a paper bag, and shake to mix. Slice zucchinis into coins, then shake in the bag to coat. Heat the olive oil in a skillet and saute the zucchini coins over medium heat for about 3 minutes on each side. Serve hot.
In this issue: Summer Off the Beaten Path
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111