Week 7 - Zucchini

This week is very simple but so scrumptious you will want to cook it every day like I do! I have always enjoyed zucchini in stews, casseroles and pasta but not much as a stand alone side dish. 

This took less than 5minutes but the flavour I still remember!

Browning in the pan

Finished product

Book: Cook with Jamie

Recipe: Simple sautéed courgettes (zucchini) with chilli and lemon

Ingredients: 

Serves 4

4 small zucchini's
olive oil
1 dried red chilli, crumbled
2 cloves of garlic, sliced
sea salt and freshly ground black pepper
juice of 1/2 a lemon
a knob of butter

Method: 

Slice your zucchini with a mandolin slicer or sharp knife so they're just under 0.5cm thick. Heat a large frying pan over a high heat and pour in a good splash of olive oil.

Drop the zucchini slices into the pan and fry for 2 minutes with the chilli and garlic until the zucchini begin to brown. Season well with salt and pepper and add the lemon juice and butter and cook for another 2 minutes. When the lemon juice has evaporated, take the pan off the heat, divide the zucchini onto plates and serve.

Changes Made: One large zucchini instead of 4 small ones, thats it!

Results: Amazing, so simple, had it with satay chicken and rice but will definitely be making it for a snack. 

Next Time: Nothing different!