Cheesy Zucchini (courgette)

2tbsp extra virgin olive oil
4 large cloves of garlic, thinly sliced
1.5lbs medium sized zucchini or other summer squash, cut in 1/2 inch thick slices
2tbsp coarsely chopped flat leaf parsley
1/4 tsp salt
1/3 cup freshly grated parmesan cheese
1/2 cup freshly grated mozzarella cheese

Heat olive oil in a large non-stick pan over medium heat. Add the garlic and cook , stirring frequently till softened, 1-2 minutes.
Add the squash and stir to coat it with the garlic oil mixture. Cover the skillet and cook the squash, stirring occasionally, until it is glossy and crisp tender, 4-6 minutes.
Sprinkle the parsley and salt evenly over the squash and cook, stirring frequently, until the parsley wilts, about 1 minute longer. Stir in the parmesan cheese and stir constantly until it melts, about 1 minute.
Sprinkle the mozzarella cheese evenly over the squash, cover the skillet again, and remove from the heat. Let the squash sit until the cheese melts, 1-2 minutes.
Serve immediately

This was a nice new way to make zucchini (courgette). It was really simple and took really no time at all. I got this one from the book Food to Live By.

This is another occasion where it was nice to find a new thing to do with a food that we eat all the time. Also, it had melted cheese, and everything in the world is better, when there is melted cheese around.

I’ll have this again.