Zucchini Stewed with Garlic and Cilantro
Main Dishes | Author's cuisine
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Recipes from a cookbook by Anna Smith 'Eat Deliciously. Live Long. Be Happy!'. A hit among all summer dishes, zucchini, now available year-round, will shine in a new light with mint, cilantro, and lemon zest.
Ingredients
- Courgette - 2 pieces
- Garlic - 3 cloves
- Lemon - 1 piece
- Cilantro - 1 bunch
- Mint - 3 pieces
- Salt - to taste
- Olive Oil - 3 spoons
Step by Step guide
Step 1
Slice the zucchini in half lengthwise, and then cut each half in half again. Next, cut the vegetables lengthwise at a 45-degree angle, changing the knife's tilt after each cut. You should end up with triangular pieces.
Step 2
Peel the garlic and slice it lengthwise into thin pieces.
Step 3
Pour olive oil into a frying pan, heat it well, and sauté the garlic for 2–3 minutes. If it starts to burn, add a little water (2–3 tablespoons) to the pan. Then add the zucchini and cook on high heat for 2 minutes, after which stir and sauté for another 2 minutes.
Step 4
Then season the vegetables with salt, add a little lemon juice, and after 1 minute, gently mash them with a spatula, mix, and slightly reduce the heat before covering with a lid.
Step 5
Keep the zucchini covered for no more than 2 minutes: this will make them juicy without overcooking, and the crust will remain crispy. After removing the lid from the pan, add chopped cilantro leaves and finely chopped mint leaves, mix, and serve.
Step 6
If you have a zester and feel like it, peel the lemon, finely chop the zest, and sprinkle it over the dish just before serving.
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