| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Inch slices of zucchini |
| 1 |
|
Toe crushed garlic per zucchini |
|
|
Coarsly chopped fresh mint |
|
|
Salt and pepper to taste |
|
|
A fresh lemon ; juice of |
|
|
Olive oil |
INSTRUCTIONS
Eaten at the Taverna restaurant in Herzliyah Pituach
Heat a frying pan on the stove with enough extra virgin olive oil to coat
the pan. Add chopped garlic. Give it a minute to become fragrant. Add the
zucchini, which should be patted dry. Stir until zucchini becomes soft on
high heat (5-8 minutes). Add a good amount of coarsley chopped fresh mint
(handful per panful, but play with the amounts). Sautee until leaves barely
start to wilt. Squeeze lemon over the zucchini and take off the flame.
Bring up to taste with salt and pepper. The mint and zucchini do wonders
for each other. Simple and delicious.
Posted to JEWISH-FOOD digest V97 #226 by David de Graaf <degraaf@iname.com>
on Aug 5, 1997
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