Zucchini Skillet

Sorry it’s been so long since the last post! This past week at the internship has been insanely busy.  I have been cooking though, just haven’t had time to post, so hopefully I’ll get caught up this week.

Today’s post is a super easy, simple way to use up that random zucchini you have sitting in your fridge.  I love zucchini, but I find I rarely eat it, which is kinda dumb.  Note to self, from now on eat more zucchini.  Here’s what I came up with one night last week:

Maybe not the most beautiful dish you've ever seen (and okay, I suck at plating), but it was really good.

Maybe not the most beautiful dish you’ve ever seen (and okay, I suck at plating), but it was really good.

As mentioned, this was so easy. It’s so easy it’s almost not a recipe haha.  But here’s what I did:

Ingredients:

1 zucchini
1/2 small yellow onion
2 cloves garlic
1 wedge laughing cow light, French Onion cheese (or two wedges, if you so desire)
salt and pepper to taste

Directions:

1. Dice up the onion and throw it in a non-stick pan on the stove over medium heat with a little smidge of olive oil.
2. Mince the garlic and add to the onion skillet, stir to keep the garlic from burning to the bottom of the pan.
3. Cut the ends of the zucchini and then slice it into rounds, and then into half moons. Add this to the skillet.  Let this cook until the onions are translucent and the zucchini is soft (took me about 5-7 minutes).
4. Add in the cheese wedge, breaking it up with your fingers as you add it to the skillet.  Then stir it around till it gets nice and melty. Finish with some salt and pepper if you like.
And…….you’re done.  Eat it!

Today’s post brought to you by:

Big Toby!

Big Toby!

Have a great weekend everyone!

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