Wednesday, June 26, 2013

Farmer's Market Recipe & Epicurean Cutting Board Review ~ Sauteed Zucchini

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I love the ease of grabbing a couple veggies, chopping them up, and giving them a quit hit of heat in the frying pan with some seasonings.  One of my favorite seasonings is lemon pepper, it seems to go with every veggie out there.  Cutting up veggies for this recipe was easy thanks to a 11 x 9.5 Non-slip Cutting Board sent to me for review from Epicurean.


2 cups diced zucchini
1/4 cup sliced red onions
1 clove garlic
1/2 teaspoon lemon pepper
cooking oil or butter


Dice zucchini into bite sized chunks. Slice red onions into bite sized lengths. Rough chop clove of garlic. Heat cooking or butter in pan to medium high heat. Add garlic and let cook for a minute, than add in all other ingredients.  Stir veggies every few minutes until zucchini is tender and onions are slightly see through.  Serve with rice, pasta, or eat it on it's own!

I used my 11 x 9.5 Non-slip Cutting Board from Epicurean to cut my veggies. I'll admit that when I first saw how small it was, I was shocked. When I cook, I cook big, so a small cutting board threw me for a loop. I immediately started harassing the other bloggers involved in this recipe challenge for tips on what to use this for (aside from cutting food of course). The resounding answer was for small or few ingredient recipes! I can do that, I love recipes with only a few ingredients like this one.  This has since become by favorite cutting board.  It is very light weight and easy to pick up when there is food on it and I want to dump it in a pot or a pan, and the board stays put even when my counter is wet thanks to the removable non-slip edges, and is even dishwasher safe.  Nothing has stained the board the last few weeks that I have used it and I have even abused it with some aggression therapy with one of those choppers where you slap the top and it chops the food for you.  This board has taken up permanent residence right behind my stove top because I use it so much now.

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