|Prep Time||10 minutes|
|Cook Time||10 minutes|
By itself, this dish makes a great side to serve with fish or meats. You can also turn it into a vegetarian entrée by tossing the cooked zucchini with pasta, a slug of olive oil, and lots of freshly grated Parmesan cheese. Or, add a couple of eggs to the sautéed zucchini for a delicious omelette or frittata.
|2||Tbsp. extra-virgin olive oil|
|1||garlic clove, thinly sliced|
|2||medium or 3 small green or yellow zucchini, cut in half lengthwise and sliced into ¼-inch-thick half moons|
|~||Salt and freshly ground black pepper|
|⅓||cup fresh basil, chopped|
This content is from the Culinate Kitchen collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite