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By Annie Dru, CCE
- 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
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.
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Published in the Price-Pottenger Journal of Health and Healing
Summer 2012 | Volume 36, Number 2
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
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