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Ronde de Nice Zucchini with Aged Gouda

by Annie Dru, CCE / July 15, 2012

zucchini.jpg

Ingredients

  • 2  Ronde  de  Nice  zucchini  (or  summer  squash  of  your  choice)
  • 2  tablespoons  lard,  bacon  grease,  or  beef  tallow
  • 1  cup  aged  Gouda,  shredded
  • Unrefined  salt  to  taste
  • Crème  fraiche

Directions

Thinly  slice  zucchini  in  rounds.

Heat  skillet  to  medium  hot  and  add  fat.

Gently  lay  zucchini  pieces  in  hot  fat  and  cook  until  golden  brown  on  each  side,  taking  care  not  to  crowd  the  pan;  cook  in  batches  if  necessary.

When  zucchini  is  crisp  and  golden,  remove  to  a  platter  and  sprinkle  with  salt  and  shredded  cheese.

Place  in  a  300°  F  oven  until  cheese  is  just  melted.

Serve  with  crème  fraiche.

About the Author

Annie  Dru  attended  the  University  of  California,  San  Diego,  and  has  studied  the  art  of  nutrition  for  the  past  25  years. She  teaches  a  local  series  of  classes  on  food  preparation  based  on  the  research  of  Weston  A.  Price,  DDS.  She  has  lectured  at  San  Diego  State  University  and  the  University  of  California,  Santa  Barbara.  Annie  was  drawn  to  the  work  of  Dr.  Price  when  confronted  with  her  own  life-threatening  illness.  After  years  of  exploring  macrobiotics,  vegetarianism,  and  various  fad  diets,  she  regained  her  health  by  following  the  principles  gleaned  from  his  research.  Annie’s  DVD,  Easy  to  Make  Lacto-Fermented  Foods,  is  available  from  PPNF.

Become a member and check out these other recipes from Annie Dru:

Buttermilk Bacon-Flavored Spelt Pancakes With Lemon Curds

Breaded and Fried Chicken Livers with Rosé Wine Reduction Sauce

Annie’s Backyard Party Potato Salad


Published in the Price-Pottenger Journal of Health & Healing
Summer 2012 | Volume 36, Number 2
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide

 

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