Camembert Topped Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is just so simple; I’m almost ashamed to post it. It is, however, a crowd pleaser. I discovered this on one of those “need an appetizer and what’s in the fridge” occasions. Now if I don’t fix it every couple of weeks, my people start complaining. Read more . Of course you’ll change it but do yourself a favor and try a few straight. I have put this on a delicate cracker and that works well. Ingredients:
• 1 small round (110g) good camembert cheese. i slice this while it’s chilled and then let it come to room temp. |
• 1 large zucchini squash, scrubbed and sliced into 1/4” (about 5cm) rounds. |
• 2 tbs butter. |
• salt and fresh ground black pepper to taste. |
Directions:
1. 1. Scrub and slice the zucchini.
2. 2. Heat the butter in a heavy bottomed skillet. The butter should be hot but not burned.
3. 3. Lightly sauté the zucchini on both sides until just cooked. Don’t let the zucchini get soggy with butter. If you’re using a small skillet use less butter.
4. 4. While the zucchini is cooking, slice the camembert into wedges with the thick end about 1/4“ thick.
5. 5. Arrange the zucchini on a plate and top with the camembert.
6. 6. Salt and pepper to taste and serve by sticking a toothpick in each one.
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