Camembert Topped Zucchini
From elgourmand 14 years ago
- 10 minutes to make
- Serves 4
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. See less
Ingredients
- • 1 small round (110g) good camembert cheese. I slice this while it’s chilled and then let it come to room temp. shopping list
- • 1 large zucchini squash, scrubbed and sliced into ¼” (about 5cm) rounds. shopping list
- • 2 Tbs butter. shopping list
- • salt and fresh ground black pepper to taste. shopping list
How to make it
- 1. Scrub and slice the zucchini.
- 2. Heat the butter in a heavy bottomed skillet. The butter should be hot but not burned.
- 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. While the zucchini is cooking, slice the camembert into wedges with the thick end about ¼“ thick.
- 5. Arrange the zucchini on a plate and top with the camembert.
- 6. Salt and pepper to taste and serve by sticking a toothpick in each one.
People Who Like This Dish 2
- bostyn San Diego, CA
- andreac Cape Town, ZA
- cuzpat Sikeston, Mo
- crazeecndn Edmonton, CA
- elgourmand Apia, WS
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