Sauteed zucchini in olive

0.8k - - 2 порции

For me, the cuisine of Provence's most delicious, vivid and incredibly flavorful, in General, as the Provence. Thanks to this recipe, for zucchini, I looked in a completely new way. The technique of cooking does not give the zucchini to become watery and soft after boiling, and a good combination of ingredients makes this seemingly simple dish, delicious and fragrant. Serve it as a separate dish or as a side dish to meat, poultry or fish.

Ingredients for Sauteed zucchini in olive

Step by step instruction of cooking Sauteed zucchini in olive

Шаг 1

If zucchini young, small size, just wash them and cut off top and tip. If that overgrown zucchini wash, peel the skin, cut into pieces and remove the soft core.

Шаг 2

Blanch zucchini in boiling salted water 10-12 minutes, until they become slightly less elastic.

Шаг 3

Remove the zucchini and immediately put in cold water, drain. Slice zucchini lengthwise, depending on thickness 4-6 pieces, then slice crosswise into pieces 2-3 cm thick. Dry on paper towel.

Шаг 4

In skillet, heat olive oil and sauté zucchini on it constantly shaking the pan so they soften and become Golden.

Шаг 5

Add crushed and chopped garlic cloves, bread crumbs, salt and pepper to taste. Shaking cook for another 2-3 minutes.

Шаг 6

At the end add chopped parsley.