| Yield 1X: | 60.00 | oz | Allergens: | ||
| Portion: | 4 | oz | Garlic | ||
| Portions: | 15.0 | ||||
| Shelf life: | 10 minutes | ||||
| Date: | 8.8.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| EVOO | 1.50 | 3.00 | 4.50 | |||
| Zucchini, Green, medium dice | 2 | 4 | 6 | |||
| Zucchini, Yellow, medium dice | 2 | 4 | 6 | |||
| Garlic, sliced | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients.
Heat a large saute pan over high heat, and add the oil. When the oil smokes, add the garlic and toss. Add both zucchini, and toss immediately. Continue to cook over high heat, tossing, until the zucchini softens.
Season to taste with salt and pepper mix, and transfer to warm plates or the steam table.