Monday, June 8, 2020

Zucchini Ribbons with Montreal Steak Seasoning -Quick Saute

Let's face it folks, most people don't get excited about zucchini... But it is a summer staple and highly prolific. So one way to make it fun is to spiralize it and change the shape or presentation. These Zucchini Ribbons with Montreal Steak Seasoning are bursting with flavor and a quick saute warms up the squash but still leaves it with some bite. I've never seen zucchini look so pretty:@) This is a side dish that's hearty and robust enough to be served with grilled steak or pork chops.
The ribbons can be very long, I made a pile and gave it a north south, east west cut.
I added the grilling label because you could use the side burner if cooking outside.
A sprinkle of parmesan cheese before serving is optional if desired, but it's not necessary.
My other zoodle posts can be found HERE (the scampi is really good too).

Zucchini Ribbons with Montreal Steak Seasoning
Medium size zucchini, ribbon cut-mine was about 8" long and a little under 2" wide
1 1/2 Tblsp olive oil
1 tsp Montreal Steak Seasoning
  1. Slowly heat Montreal Steak Seasoning in olive oil until salt dissolves. Low heat, you don't want to burn the dry garlic in the seasoning.
  2. Add zucchini and increase heat to medium, cook for about 2-3 minutes, stirring and flipping often. You want to heat the zucchini but not cook it until it's mushy.
  3. Serve immediately with pan juice.
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