There is no way to make a zucchini dish this simple look delicious, but trust me, it is. Especially if you serve it along side a meal heavy with meat and carbohydrates (we had tacos, rice, and beans) and you need something to lighten everything up a bit. The lime flavor is spectacular.
1 lb. zucchini (about 4 small), cut into 1/2-in. pieces
1 scant tsp. salt
1 Tbs. unsalted butter
1 Tbs. vegetable oil
5 cloves garlic, thinly sliced
1 Tbs. lime juice
Generous 1/4 tsp. freshly ground pepper
1/2 tsp. dried oregano
2 Tbs. chopped parsley
3 servings
In a colander, toss the cut zucchini with the salt;
let stand over a plate or in the sink for half an hour. Rinse and dry
the zucchini.
About 15 min. before serving, heat the butter and
oil over low heat in a skillet large enough to hold the zucchini in a
single layer. Add the garlic and stir until light brown, about 3 min. Do
not burn. Scoop the garlic into a fine-mesh sieve set over a small
bowl, then scrape the strained butter mixture back into the pan; set the
garlic aside. Raise the heat to medium-high.
Add the zucchini to
the pan and fry, stirring frequently, for 8 to 10 min. until browned
and tender but still a little crunchy. Remove from the heat. Add the
lime juice and toasted garlic and toss thoroughly. Sprinkle with pepper,
oregano, and parsley, then mix. Taste for salt, and season if
necessary. Serve in a warm dish.
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