I’m one of those people that once I try something new and love it, I then make it all the time. Lately I have been making such a simple yet delicious side dish that I even save leftovers as a snack the next day. I feel as though zucchini is often over looked as a vegetable, same goes for eggplant but that’s a different story! Zucchini is very healthy for you and not as expensive as other vegetables can be. This recipe is so simply it doesn’t require a lot of ingredients.
Image: sxc.hu
Ingredients:
Zucchini
Garlic (1 clove, sliced)
Olive Oil
Salt and Pepper
Leeks (optional)
Directions:
1. Cut the zucchini up either in slices long ways, or like you would cut a cucumber. I prefer the longer strips but here I went with the half circles. (The strips are easier to eat as finger food as a snack the next day).
2. When the zucchini is still raw, sprinkle as much as you want of salt and pepper over the zucchini. The salt soaks in giving it a nice flavor once it is cooked through.
3. Add olive oil to a pan and let the oil heat up. Once the oil is nice and hot add the garlic. (You will know the oil is hot enough if it sizzles when you put the garlic in).
4. Add the zucchini (and leeks if you are using them) and mix for about 5 minutes. Add some more pepper and salt if you would like, and if you are feeling adventurous try adding some curry powder or chili pepper. However just plain salt and pepper is sometimes even more flavorful.
5. Keep stirring until the zucchini has turned a nice golden brown. I like mine a little bit more brown so leave it in the pan a little longer.
And presto – something to add a little green to the plate other than salad or broccoli!
Post from: Blisstree