I am always on the look out for new ways to cook zucchini even though I don’t have a garden overgrown with them (rural joke: why is summer the only time that country folk lock their cars – to keep out unwanted zucchini from their neighbors!)
One of my favorite ways to make zucchini is a simple saute of garlic in olive oil and then adding grated zucchini. The squash soaks up the garlicky olive oil and takes on a crispiness the longer you saute it. It’s savory and yet a quick vegetable dish, delectable!
I set out to do that version and realized that I wanted to give it a little more omph. Remembering the Algerian Potato Wedges I made in the Winter I decided to add some fresh mint, hot pepper flakes and fresh lemon juice. WOW! Super delicious and so fresh! The lemon juice gave it such zing and the mint leaves brought even more savory flavor to the garlicky squash.
If you have suggestions for other yummy zucchini dishes, pass them along, I’m always hoping for more!
Sauteed Zucchini with Garlic, Mint and Lemon
2 medium zucchini, grated
5-7 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon mint, minced
1 wedge lemon
red pepper flakes (optional)
Heat olive oil over medium heat and add garlic; cook until just beginning to brown. Add zucchini and cook over medium high heat until zucchini gives up all moisture and begins to brown, about 20 minutes. Remove from heat and add mint, salt and red pepper flakes and squeeze lemon over all.
Recipes currently inspiring me: