Zucchini with Green Olives and Capers

If you have an abundance of zucchini from the garden try making this nice summer dish. You can eat this warm or at room temperature as a side dish. It also works well as a salad.

Zucchini with Green Olives and Capers
1/4 cup olive oil
1/4 cup chopped onion
1 clove garlic, chopped
2 medium zucchini, cut in half lengthwise then into 1/4-inch slices
a sprinkle of red pepper flakes
salt and pepper to taste
6-7 pitted Sicilian olives, sliced
2 teaspoons capers, rinsed
1 tablespoon chopped flat leaf Italian parsley
drizzle of extra virgin olive oil

Place oil in a frying pan on medium heat. When oil is hot add onions and cook 3-5 minutes until golden. Add garlic and cook 1-2 minutes to soften. Add zucchini, pepper flakes, salt and pepper. Sauté for 5 minutes until crisp tender, stirring occasionally. You should be able to put a fork through the zucchini but you do not want it soft or mushy. Transfer vegetables to a serving dish. Sprinkle with olives, capers and parsley. Toss. Taste and add salt if needed. Drizzle with a little extra virgin olive oil. Serves 2-4.

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