I've made this recipe for years, and still love the combination of olive oil, garlic, basil and mint.
Zucchini with Olive Oil, Brown Garlic, Basil and Mint
- 8 small-medium zucchini, green and yellow*
- 2 T. EVOO
- 2 cloves garlic, sliced paper thin (I used a truffle slicer)
- 1/4 t. chili flakes
- 2 T. himalayan pink salt
- 1 T. basil chiffonade
- 1 T. mint chiffonade, or 1/2 t. dried mint
- Zest from 2 lemons
Bring a large pot of water to boil.
While you wait, cut the ends off the zucchini and slice lengthwise into 1/16" slices. I used a mandoline. If your squash are too big, and the core is wet and seedy, remove it and dice it.**
In a large pan over low heat, saute the garlic and chili flakes in the olive oil until the garlic is light brown. Add the diced core if you have any and cook until all moisture has evaporated. Turn off the heat until the zucchini ribbons are cooked.
|Brown garlic and the center of one zucchini|
When the pot of water reaches a boil, add the salt and the zucchini ribbons. Cook for 3 minutes, then drain and add to the pan with the brown garlic. Don't over cook the zucchini or it will fall apart when you combine it with the other ingredients.
Top with the basil, mint, and lemon zest and stir gently to combine. The flavored oil should coat each ribbon. Taste and adjust seasoning.
Serve warm as a side dish, or cold as a salad.
* I prefer the taste of yellow zucchini but it seems to be more fragile than the green variety and it's harder to find.
** I have also made this by slicing the zucchini and sauteing it after I brown the garlic, but it's harder to cook all the slices uniformly, and it's not as impressive visually. It's much less work, though,and uses one less pot.
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