Ingredients:

• 1 lb of Zucchini
• 1 tbl fresh garlic
• 1 tbl whole butter
• 1 tbl olive oil
• 1 tsp kosher salt

Begin by heating your sauté pan over medium high heat. Now rinse your zucchini and then dry. Make sure you have a sharp knife for this next step.

Cut off each end of the zucchini and discard. Take your knife and angle the blade against the zucchini to make a diagonal cut, about an inch think. Make the cut and then rotate the zucchini 180 degrees, cut again. Continue this process until all the zucchini is cut. Place your zucchini in a bowl and sprinkle with garlic and salt.

Your pan should be hot by now so go ahead and add the butter and olive oil. Now pour in the zucchini. Make sure there is enough room so that each piece of zucchini is touching the pan. If there is not enough room then try using two pans.

Take some parchment paper and rip off a piece 1 foot in length. Fold this now in half length wise. Now follow me on this. Take your finger down the edge of the parchment that has been folded and put your finger on the center of the fold. This is the point where the remaining folds will take place. Fold from one side to the other until you have a point at one end, usually five folds, until it almost looks like a cone. Now place this point in the middle of the pan and measure out with your finger where the edge of the pan comes in contact with the parchment. This is where you will cut the remaining parchment off. When you unfold the parchment you should have a perfect circle that fits the sauté pan. Place this on top of the zucchini and let cook for ten minutes.

When the zucchini is fork tender, toss in the pan and serve.

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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