| 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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