Zucchini and Goat Cheese

The recipe I read used toasted pine nuts. I preferred to carelessly burn instead of toast all the expensive pine nuts I bought. So I substituted some salted green pumpkin seeds I found in my cupboard. Voila! A lovely and seasonal sidedish for a fall day.



3-5 large zucchini
2 pieces of garlic, sliced
Goat cheese
Toasted pumpkin seeds or pine nuts
Olive oil
Salt and freshly ground pepper

Cut the zucchini in large diagonal slices. In a large bottomed pan, heat a small quantity on olive oil on medium heat. Add the garlic and saute to flavor the oil. Add the zucchini in a single layer. After 2 minutes, turn once and heat the other side for another minute. If desired, remove to a paper towel to reduce oils, before setting aside in a heated serving dish. Repeat with remaining zucchini.

Top with crumbled goat cheese, salt, pepper and seeds or nuts to serve.