A wonderfully crisp side dish for any Italian entree. The recipe may easily be cut in half, if you wish; however; leftovers are good cold the next day.


  • 3 lbs. (9 medium) Zucchini
  • 2 tbs. Olive oil
  • 4 cloves Garlic, minced
  • 1/8 tsp. (scant) Dried red chili flakes
  • 1/8 tsp. salt
  • Pepper to taste


Wash the zucchini, trim off the stem ends, and cut into 1/2-inch slices. Place on a steamer rack in a large saucepan that has a tight-fitting lid. Add about an inch of water, cover, and cook over high heat for 8 minutes, until almost fork tender.

Heat the olive oil in a skillit over medium heat and saute the garlic, chili flakes, salt, and pepper for about 1 minute. Drain the zucchini and add to the skillit. Cover, reduce heat to low and cook about 5 to 6 minutes, tossing frequently to coat all sides with the oil and seasonings. Serve immediately.

Yield: 8 side-dish serving Calories: 55 Protein 2g Fat: 4g Dietary Fiber: 1g Carbohydrate: 5g Sodium: 40mg Cholesterol: 0mg

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Submitted 6/13/05.
Source: The Best 125 Vegetable Dishes
Submitted By: Rick Smith
Zucchini with Garlic & Chili Flakes