Recipe adapted from Tender: A Cook and His Vegetable Patch by Nigel Slater
1 to 2 small zucchini or summer squash (about 14 ounces)
2 cloves garlic
3 tablespoons olive oil
½ cup fresh mint leaves
½ cup flat leaf parsley leaves
Juice of ½ lemon
Sea salt to taste
Cut the squash in half lengthwise, then slice those halves into segments approximately ½-inch thick.
Peel the garlic and chop it coarsely. Warm olive oil in a shallow pan, then add the garlic, letting it fry for a minute over medium heat.
Add the squash to the pan and cook, turning the segments occasionally, until they are lightly golden and tender, about 5 minutes. Then, sprinkle the mint and parsley leaves over the squash, increase the heat, pour in the lemon juice and let the mixture bubble briefly. To serve, dress with a simple crumbling of sea salt.
Yield: 2 servings as a side dish
No comments:
Post a Comment