Zucchini is arriving early at the markets this year and one can never have too many recipes for the versatile vegetable in your back pocket. If you work efficiently this entire side dish can be prepared within 10 minutes!
Begin by slicing 4 average sized zucchini into thin matchsticks. Now mince 2-3 cloves of garlic and add to a large skillet with roughly 2-3 T. olive oil. When the pan is very hot (taking care to not burn the garlic) add zucchini and toss very well over a medium-high flame. This works best if you have a wide skillet so that as much of the squash as possible is in a single layer. Stir constantly then add 1-2 crumbled dry red chilies and salt and black pepper to taste. Reduce heat to medium and cover. Cook for about 4 minutes, stirring now and then and adding a drop or two of water as needed. When the zucchini is just tender remove from heat and stir in about 3 T. finely chopped mint. If you have it a few leaves of basil is also nice. Adjust salt as needed and serve warm.
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