I’m always on the look out for new and fresh vegetable sides to add to my rotation. Sometimes, even I can get tired of creamy cheesy spinach. Hard to imagine, but it does happen! You might think its as simple as just adding cheese to any old vegetables. However, you’ve got to find the right consistency of vegetable or else it just becomes a sloppy mess. This is also true if the vegetable is too watery. Speaking of watery, the Zucchini actually has a ton of water but we’ll solve that later, for now, let’s get started!
Next, break out your food processor and shred those Zucchini!
Now comes the part about the water. Unfortunately, the Zucchini is way to moist so if you cook it just like this you will get a hot mess. So, place the shredded Zucchini onto a clean dish towel and wring it out.
The next part is, you guessed it, fry it in a pan! Also now is a good time to add some salt and pepper. I cooked it in bacon grease cause I keep a huge jar of it around but you could also use butter or olive oil.
- Serves: 2
- Serving size: ½
- Calories: 197
- Fat: 14
- Carbohydrates: 7
- Fiber: 2
- Protein: 13
- 400g Zucchini (2 medium size)
- 6 oz Cheddar Cheese
- Wash Zucchini and cut ends off
- Shred on the medium wheel on a food processor
- Wring the Zucchini off in a clean dish towel
- Fry the Zucchini in a pan with bacon grease
- Cook until browning, probably 5-10 minutes
- Add cheese