My Mother loves her veggie garden. She may love it even more sending me home with the fruits of her labor. But each time I leave Santa Barbara with a bag full of her goodies, I have NO idea what to do with them?! Ultimately, I end up researching recipes online to find the best and moreover, most simple executions. Tonight was mission zucchini. I roast asparagus and brussel sprouts nightly but most other veggies require much more thought. I wanted to saute my veg for once and this turned out to be super tasty. What helped a lot was my handy new mandolin. Mind you, I have had it since Christmas and never removed it from the box until mission Zucchini! I can't believe how easy it was to get super thin slices and can't wait to julienne carrots etc. But I digress per usual...
- Slice 2 zucchinis into thin 1/8" slices with a mandolin, otherwise slice with a knife as thinly as possible. Knife skills varying :)
- Heat 2 TBSP EVOO, 2 diced cloves garlic, dash red chili flakes and dash sea salt over medium heat. Brown garlic for about a minute and add the zucchini. Lower heat to medium-low and cover pan -- turn zucchini midway through cooking and cook for about 10 minutes. Zucchini should be tender. Add salt if needed and perhaps some parm. Such an easy and healthy side dish to any protein.