Friday, July 23, 2010

Quick cook zuccini

Cook-top Roasted Zucchini

2 medium zucchini, cut into ¼" slices
3 tbl extra virgin olive oil
2 cloves garlic, minced
salt to taste (fleur de sel, french gray, sea or kosher (in my order of preference, lol)

Heat the olive oil until it's very hot in a large skillet (this is important, as it allows room for the water in the zucchini to evaporate) over med-high heat.

Add the zucchini to the pan and let cook for 3 to 4 minutes over medium - height heat, until brown spots appear. Flip over and cook on the second side for an addition 3 to 4 minutes until also browned. Don't stir the zucchini.

Turn off the heat and remove the zucchini to a heat proof bowl using tongs, leaving the oil in the pan. Add the garlic to the pan, and working very quickly, smooch the garlic into the pan and oil using a spatula. Do this for a minute or so, until the garlic is fragrant and softened, but not brown.

Pour the garlic oil and salt over the zucchini and toss to coat. Serve while still hot.

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