Bring in the zucchini season with these neat little vessels. They're tender and moist with a pungent, crunchy top.
- 1 Tbls. olive oil
- 2 tsp minced garlic
- 4 small zucchini and/or summer squash (slender ones, about 6 inches long), halved lengthwise
- Bragg's liquid aminos
- red pepper flakes
- grated rice "cheese"
- Preheat the broiler.
- Heat the oil in a large skillet or something similar with an overproof handle. (If you don't have this type of cookware, you can make it on the stove and transfer to a baking sheet) Add garlic to the oil and saute over medium-low for about 30 seconds, begin to let the garlic brown.
- Place the zucchini halves face down in the garlic oil and sprinkle lightly with Braag's and pepper flakes. Saute over medium high heat for about 5 minutes, or until zucchini are just slightly tender when poked gently with a fork. Turn the zucchini over, and sprinkle generously with rice cheese. Cook for just a minute or two longer.
- Transfer the skillet to the broiler. Broil for 3 to 5 minutes until the cheese is melted. Serve hot! From: Mollie Katzen's Vegetable Heaven