Not exact matches
Add
sliced zucchini, sprinkle with salt, and cook, on medium - high heat, for about 5 minutes, flipping once, until the
zucchini is soft and
slightly browned.
Let the
zucchini and corn cool
slightly before dicing the
zucchini and
slicing the kernels off the cob.
The slab of
zucchini bread had been
sliced, then griddled until it was
slightly crisp on the exterior.
Slice zucchini, toss with a bit of olive oil and grill until
slightly charred.
Once you've created enough
zucchini slices, arrange 5 of them on a cutting board,
slightly overlapping each
slice over the other.
Let the vegetables cool
slightly before dicing the
zucchini, squash and peppers and
slicing the kernels off the corn cobs.
Holding the dish at a 45 degree angle, higher end near you, and starting at the far side of the dish, create a row of
slightly overlapping
zucchini slices that are standing on edge.