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Zucchini matchsticks with breadcrumbs

(recipe, Tina Aquilla Redpath)

Introduction

This recipe is something I came up with when I had a surplus of zucchini and wanted something new and easy and something that my husband might like. I don't really measure so feel free to change the measurements to suit your taste. I put a side dish for 2 as serving size, but I've eaten this by itself for dinner many times! Let me know if you make any adjustments that work out well.

Ingredients

1. 1 Tbsp. olive oil
2. 1 Tbsp. butter
3. 1 medium zucchini cut into matchsticks (2-3 inches long and ¼" on each side)
4. 1 clove garlic minced
5. 1 tsp. orange zest (lemon would work too, but reduce amount)
6. 1 tsp. dried herbs - (I like fennel pollen and basil, but thyme, parsley or even rosemary should work too. If using fresh, add twice as much)
7. 1 tsp. salt - to taste
8. 1 tsp. pepper - to taste
9. 2 to 4 Tbsp. fine dry breadcrumbs - homemade are best, but store bought breadcrumbs work too. Adjust amount to absorb butter and oil

Steps

1. Cut zucchini into matchsticks
2. Mince garlic
3. Zest orange
4. Heat non-stick skillet over medium to medium-high heat.
5. Add butter and oil
6. When hot, add zucchini and saute until just starting to soften
7. Add ½ each of the salt and pepper
8. Add garlic and saute for 1-2 minutes or until you can smell it
9. Add orange zest and saute for 1 minute
10. Add rest of salt and pepper to taste
11. Continue sauteing until zucchini reach desired texture - I prefer al dente and slightly browned
12. Add breadcrumbs and saute until all the butter and oil is absorbed and the breadcrumbs are beginning to brown
13. Serve and enjoy.