Smoked salmon, zucchini rounds and rice pilaf

Today I tried a new way to eat zucchini. To be honest it was an attempt to try to use up some sliced zucchini. It was delicious! The whole meal turned out pretty well, actually! 

First, I put on the rice to boil:

1/2 c. white short grain rice 

1 vegetable broth bullion cube 

Then, I tossed about 2 cups of the 1/4” thickly sliced zucchini in dried Italian herbs and celery salt, about 1/4tsp each. Then I heated about 1 Tbsp oil on a cast iron griddle, and placed each slice on the surface individually.  

Once the rice came to a full boil, I turned the burner down to simmer on low. I removed the salmon from the fridge to come to room temperature in the package. Meanwhile, I grated a piece of 1 T. fresh Parmesan which made about 1/4 c. 

Once browned, I turned each slice of zucchini individually on the griddle, watching each slice closely. Once browned on both sides and cooked through, I set each slice off to keep warm in a bowl with a lid on top. Once all slices were off, I layered the Parmesan cheese on each slice and put the lid back on to let the cheese melt.  

The rice had fully absorbed all water so I removed it from the heat, added about 2 tsps chopped green onion and 2 T. Herdez green tomatillo sauce, stirred, covered and set aside to keep warm. 

Lastly I heated the smoked salmon skin-side down on the griddle for 1-2 minutes. Then I plated and served. 

Made 2 servings.