Zucchini is such a lovely summer staple.  Plenty of people have more zucchini than they know what to do with.  Here’s my summer take on how to “get rid” of it.

Also, zucchini is low in calories- which I’m now trying to be more mindful of.  Kale is one of the best green leafy veggies- full of antioxidants and vitamins A, C and K.

You might be wondering- why am I on a health kick today?  Well we just got back from vacation- a week full of alcohol, cupcakes, and lying on the beach all day.

Please excuse the iPhone pic…


-1 Large Zucchini, sliced thin
-1 Bunch of Kale, chopped
-2 Garlic Cloves, minced
-1 Tablespoon Olive Oil
-Salt & Pepper to taste
-Parmesan Cheese, optional

Heat pan to medium.  Quickly saute garlic in oil and add zucchini.  Cook until zucchini begins to soften.  Add kale and cook for another 2-3 minutes.  Add salt and pepper if desired, and top with grated Parmesan cheese.

This goes well served as a side to grilled chicken and a cool crisp glass of white wine!