Just a quickie today. While you are reading this, we are at the NY State Fair with Ellyn, Jason and the short people. I am probably eating a deep fried oreo or a cinnamon roll bigger than Riley’s head. Yum. I promise to bring back some photos of stuff like the famous yearly butter sculpture and freaky looking chickens with poofy hairdos. Do I know how to treat you right or what?
This is a fast and simple dish and it is almost silly to call it a recipe. I can’t think of another name for it though, so recipe it is. You may be looking for something a little different to do with all of those zukes your garden is churning out and this fills the bill. I often whip up a bowl of these for my lunch. I apologize in advance for the missing photos of the squash actually cooking – the light was awful and they came out looking like I was work in the bottom of coal mine. Not good. You will have to rely on my vast powers of description I guess.
First – get a zucchini or two. Cut it [them] into spears like this and sprinkle generously with salt and pepper. Heat 1/4 cup olive oil in a saute pan, and careful lay the squash in a single layer in the pan.You want to get some nice color on each surface of the squash, but you don’t want it to get burned, so keep an eye on it while you get your spicy stuff ready. This little bowl has about 1/4 teaspoon each of salt, granulated garlic, onion powder, chili powder, smoked paprika, cumin, and dried oregano. You can put whatever you like in yours of course.As soon the squash is nicely browned on all sides. drain briefly on paper towels, and sprinkle with the spice mixture and toss to coat. Serve immediately.Now which way to those oreos?