These can be whipped (or ripped) up in less than five minutes.
Wash your zucchini. Use a vegetable peeler lengthwise to create thin ribbons. Once you've reached the center of the zucchini from one side, flip over and peel lengthwise from another side. Discard the 2-3 pieces that are primarily peel. Once the remaining zucchini is too thin for the peeler, use a knife to slice into just a few more pseudo-ribbons.
Use a garlic press to get your garlic into really tiny pieces. In a large frying pan, heat the olive oil and fry the garlic until fragrant and golden, toss in the zucchini ribbons, and fry, stirring frequently, for 2 minutes only.
Serve hot and just barely cooked.
- 2-4 cloves garlic
- olive oil
- 1 small-medium zucchini
Wash your zucchini. Use a vegetable peeler lengthwise to create thin ribbons. Once you've reached the center of the zucchini from one side, flip over and peel lengthwise from another side. Discard the 2-3 pieces that are primarily peel. Once the remaining zucchini is too thin for the peeler, use a knife to slice into just a few more pseudo-ribbons.
Use a garlic press to get your garlic into really tiny pieces. In a large frying pan, heat the olive oil and fry the garlic until fragrant and golden, toss in the zucchini ribbons, and fry, stirring frequently, for 2 minutes only.
Serve hot and just barely cooked.
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