Local zucchini from down the road, almost as good as growing my own. Even better, another zucchini preparation my 7 year old really likes.
Just a note – It is always strange to see the pictures in my glass bowl, feels like the food is suspended in air.
This is a really simple preparation I got from The Sephardic Table by Pamela Grau Twena. Just sauteed zucchini and garlic, topped with lemon juice and parsley (from my garden). I paired it with Tilapia with Bruschetta Topping and some quinoa. They went perfectly together.
Zucchini with Garlic and Lemon
by Pamela Grau Twena
1 lb zucchini, thinly sliced (locally grown)
3 Tbsp olive oil
2 garlic cloves, minced
Juice from 1 lemon
Freshly ground black pepper
1/4 cup finely chopped fresh parsley (from the garden)
Sprinkle the zucchini slices lightly with salt and set in a colander in the sink to drain for 20 minutes. Squeeze out the excess water.
Heat the olive oil in a non-stick (I used cast iron) pan over medium-high heat and add the garlic and zucchini. Saute until the zucchini slices are golden and still somewhat firm.
Transfer with a slotted spoon to a large bowl.
Sprinkle with lemon juice, pepper (salt if needed) and parsley.
Serve hot or cold. Enjoy!