Sautéed Zucchini
Zucchine al Tegame

serves: 4 servings

2 tablespoons olive oil
1 pound zucchini, cut in 1/4-inch rounds
2 garlic cloves, crushed
Salt and freshly ground pepper
1 tablespoon Italian parsley, chopped
cinnamon, to taste


In a large heavy skillet, heat the oil, add the zucchini and garlic, and season with salt and pepper. Sauté over moderately high heat, stirring often, until the zucchini is tender and lightly browned, about 7 minutes. (The garlic should not be permitted to burn and become bitter.) Discard the garlic, add the parsley, mix well, and serve piping hot, dusted with cinnamon.