Wednesday, July 4, 2012

Easy Zucchini with Garlic Sauce

Blog's Category: My Own Fast and Easy, My Staple Food

The beauty of this recipe, once again, is simplicity. Throw zucchini wheels in a skillet, pour yummy sauce on a top and your craving for fried veggies is satisfied. Reasonably healthy dish it can be attractive for kids also (of course with the right taktical approach, not pushy but rather with carelessly dropped notes like this one "Hey buddy (or princess)! I know you hate veggies but you may want to try this one..If not - that's fine - I'll eat it all by myself") Well.. that's totally different area how to lure little ones into eating their vegetables :)

- My mom used to make these zucchini dradging them in flour before frying. For several reasons such as lazyness, my strive for simplisity and health/calories "stuff', I prefer to make them without using flour. But you are up to it - try, in this case your zucchini will get nice golden crust.
- Of course, there is a zillion other sauces that could be paired with these zucchini, although I'm sure the sauce below is the "match made on heaven" :)

Taste Description
Zucchini are very juicy with a bright "fried" taste to it. In the combination with a sharp, extremely pungent garlicky sauce it will wake all your taste buds that were still sleaping in you - hey wake up and enjoy!

How to Serve
We serve it as appetizer, or as a side to the main dish. They are great for summer parties (well, why summer - any time!). It's very nice warm, but no worries- if they cool down, they stay same delicious as before.

- If you are as me and hate oil splashing around your skillet, while frying, pat dry your zucchini pieces with paper towel before dropping them in a skillet. Also flip zucchini over just once - if you will be flipping pieces over and over from side to side - juices from zucchini will create a lot of "fire" around. Also keep your heat level not too high - it will help also.

Easy Zucchini with Garlic Sauce

4 medium-size zucchini, cut into 1/2 " slices
1 c sour cream or plain yogurt
1/2 c mayonnaise
finely minced fresh parsley (optional)
5-7 garlic cloves, grated or minced
light olive oil for frying

- First, prepare the sauce mixing together sour cream (or yogurt), mayonnaise, garlic, a pinch of salt and parsley. Set aside.
- Salt your zucchini pieces slightly, let them stay for a 5 minutes, then pat them dry before placing in a skillet.  This step is optional, I personally do not salt them at all - for us, it's enough seasoning in the sauce.

- On a medium-low heat, in the large skillet with olive oil, cook zucchini on a both sides until golden-brown.
- Transfer cooked zucchini onto a plate. Serve with a sauce along side. Enjoy!


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