Honestly my favorite veggie we make can be made year round. But you can get bigger ones in the summer.
You take zucchini and slice them to whatever thickness you like. Usually I go for about 1/2 inch slices. Then add the to a sauce pan with just a little water to get them started. Bring to a boil and simmer. In the meantime add salt, garlic (i do powdered usually), onion powder (or real onions if you don't have an onion hater in the family), and as much paprika as you like.
I'm partial to hot paprika and you just start dumping. Our usual recipe is about 3 to 4 tsp of paprika. Cook the zucchini until you're happy with the done-ness
Its a Hungarian recipe one of my friends taught us.
| current weight: 269.0