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.
Ingredients
- 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
Directions
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.
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Submitted 6/13/05.
Source: The Best 125 Vegetable Dishes
Submitted By: Rick Smith
rick@epicurean.com
Zucchini with Garlic & Chili Flakes