Ann & Jane - Frying Zucchini Slabs!

Temps have been high around here again - I woke up this morning at 4am to 76º outside, 82º in my kitchen - so needless to say, I never did make any more of that zucchini bread from the last episode and I still have those other 2 zukes in my fridge. Thankfully, the Esselstyn families also have a zucchini problem, so Ann and Jane to the rescue with this recipe based on one in the original Prevent and Reverse Heart Disease book. Here's the recipe from page 184:

Fried Zucchini
makes 2-4 servings

2 medium zucchini
Bragg's Aminos or low sodium tamari soy sauce
garlic powder
onion powder
black pepper

Cut ends off zucchini and slice lengthwise into at least 4 long slices.
Sprinkle a large non-stick pan with a small amount of Bragg's aminos, then arrange zucchini on the pan by first swiping each slice front and back in the Bragg's. Flip the slices around in the pan so each slice will brown.
Cover and cook over medium heat for 5 minutes, then carefully turn each slice over. If the pan needs liquid, add a little water or a bit more tamari.
Sprinkle cooked side with garlic powder, onion powder, and pepper and continue cooking another 5 minutes, adding tiny bits of water as necessary until both sides are browned.   Zucchini cooked this way is so tasty it's easy to eat lots.

And here's how Ann does it today:




Since Dr. Esselstyn is now against added salt and soy products - and Bragg's is both - Ann now uses a thick balsamic vinegar instead of Bragg's Aminos, and seems to omit the other spices all together. I wish one of them addressed this change and the reason for it in the video.

So, it's nothing like the original recipe at all except it's fried thick cut zucchini. The taste would be totally different. Probably still good, but lots different.