Whether you call them zucchini or courgettes these lovely vegetables are incredibly versatile. This morning I was reading a recipe which included grated zucchini in scrambled eggs. I haven't tried it yet. What I did prepare for lunch today was a lovely fresh zucchini recipe which just gets better with time.
I sliced about 4 small zucchini in 1/2 cm slices, then let them sit on kitchen paper overnight. Then today I sliced a clove of garlic and slowly cooked it in olive oil until it was golden. I removed the garlic from the oil and fried the zucchini in batches. Don't crowd the pan - you need to be able to cook each side until they're a lovely golden brown.
Next up I drained the zucchini on kitchen paper. While that was happening, I finely chopped a clove of garlic and sliced a handful of fresh mint.
To pull the dish together, I put the zucchini in a dish, tossed in the garlic and mint and about a teaspoon of dried red chili (adjust this one to your taste - I enjoy a hit of spice). I then added about 2 tablespoons of red wine vinegar and tossed it all together.
This is lovely warm, it's lovely when it's cooled. It's even better the next day - but leave it out of the fridge. If you do refrigerate it, bring it back to room temperature before you eat it.
I sliced about 4 small zucchini in 1/2 cm slices, then let them sit on kitchen paper overnight. Then today I sliced a clove of garlic and slowly cooked it in olive oil until it was golden. I removed the garlic from the oil and fried the zucchini in batches. Don't crowd the pan - you need to be able to cook each side until they're a lovely golden brown.
Next up I drained the zucchini on kitchen paper. While that was happening, I finely chopped a clove of garlic and sliced a handful of fresh mint.
To pull the dish together, I put the zucchini in a dish, tossed in the garlic and mint and about a teaspoon of dried red chili (adjust this one to your taste - I enjoy a hit of spice). I then added about 2 tablespoons of red wine vinegar and tossed it all together.
This is lovely warm, it's lovely when it's cooled. It's even better the next day - but leave it out of the fridge. If you do refrigerate it, bring it back to room temperature before you eat it.
