Quick and easy 5-ingredient veggie side dish has a wonderful, savory flavor. Excellent way to use garden produce. Fried Zucchini is gluten free.

3 medium zucchini (washed)

1/2 to 3/4 cup cornmeal

3 tbsp. unsalted butter (or more, as needed)

Salt and pepper (as desired)

Heat about 1 tablespoon butter in a cast-iron skillet.
Place cornmeal in small bowl.
Wash zucchini. It is okay to leave a little water on it because it makes the cornmeal adhere to the zucchini better.
Dredge zucchini slices into cornmeal to cover completely on one side.
Turn zucchini slices over and coat other side with cornmeal.
Place in skillet.
Cover with lid.
Cook about 8-10 minutes until the bottoms are light-to-medium brown.
Turn zucchini slices over with a fork.
Replace lid cover.
Cook an additional 5-10 minutes or until bottoms are lightly browned.
Remove to medium-sized paper towel-lined platter.
Heat another tablespoon and repeat the process twice.
Season with salt and pepper, as desired.