This is the perfect recipe to use up all that garden grown zucchini. It is so simple but tastes delicious.—Mary Bliss, Canton, Ohio
- 4 cups thinly sliced zucchini
- 2 tablespoons sesame seeds
- Salt and garlic powder to taste
- 2 tablespoons vegetable oil
- In a skillet, saute the zucchini, sesame seeds, salt and garlic powder in oil for 2-3 minutes or until zucchini is crisp-tender. Yield: 6 servings.
Originally published as Sesame Zucchini in Country Woman July/August 1992, p35
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