Tuesday, September 11, 2007

zucchini with garlic, lemon and mint

This is one of three superb, simple zucchini preparations that we love, especially when wonderful, sweet small zucchini are available fresh in the various Farmer's Markets. Zucchini is such a wonderful "fall-back" vegetable for special dinners, as well as being a main-stay in stay-at-home and-love-it evenings.

  • three tablespoons olive oil
  • one and a half pounds of fresh zucchini
  • two medium garlic cloves, peeled and diced
  • one small onion, thinly sliced
  • pinch or two of red pepper flakes
  • one tablespoon lemon juice
  • salt and freshly ground pepper
  • one-quarter cup mint or basil, finely chopped

Wash the zucchini in cold water. Cut off the ends, and then dice into about one-quarter inch squares.

Heat one and a half tablespoons of the olive oil in a saute pan over medium heat. Add the garlic, and then thirty seconds later add the onion. Cook until translucent, about two minutes.

Add the zucchini and the red pepper flakes, and cook until the zucchini squares are just tender, stirring reglarly with a wooden spoon. (This is a matter of taste; we like the zucchin still a little firm, but if you like them soft cook until slightly brown).

Remove from the heat. Stir in the lemon juice, a teaspoon of salt and some freshly ground pepper, and tthen the mint or basil. Stir a touch and serve.

For several other terrific and simple zucchini recipes, go to www.classicpasta.com, click on extra pantry" and then "verdure". Enjoy!