Today’s recipe:

SHORT-CUT ZUCCHINI

1 lb zucchini, sliced
1/4 c butter
1/4 t garlic salt
salt and pepper to taste
2 T water
3 T Parmesan cheese, grated

Melt butter in a pan. Add zucchini, seasonings and water. Cover pan and simmer on low for about 10 minutes. Sprinkle with cheese and cook another 5 minutes. Serve immediately. Serves 3

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I just looked up my last grocery receipt, and the two rather pathetic zucchini I bought were .89 pounds. So, a pound of zucchini is about two medium-large squash. The idea of needing half a stick of butter to adequately season two zucchini is sickening. That’s over a tablespoon of butter per serving as they’ve outlined it. Not to mention that 15 minutes of cooking time, even on low, is far from a shortcut in the age of the microwave, and will probably cause the zucchini to disintegrate if you’re not careful. No wonder it doesn’t say anywhere that you should stir it…..