We returned home from a trip, and I had to come up with something tasty and satisfying as quick as possible - not an easy task given the almost-empty fridge and a certain degree of exhaustion after packing, airport hassles, flight discomfort etc. Luckily, there was a bag of small zucchini in the bottom shelf, and I decided it would go well with crumbled feta, which I usually have on hand for salads. A bit of Googling produced this wonderful recipe by Curtis Aikens, which I adapted a bit.
Ingredients (serve 2):
1 tablespoon olive oil
4 small zucchini, thinly sliced in rounds
2 garlic cloves, minced
2 tablespoons crumbled feta
Salt and pepper to taste
Chopped parsley
Handful of pine nuts
Method:
Heat the oil on low in a heavy skillet. Add zucchini and garlic. On medium heat, slowly saute them with a little salt, until zucchini are golden and slightly caramelized. It should take about 20 minutes. Season with pepper, mix in parsley. Add feta. Sprinkle with pine nuts and serve.
Verdict:
It was amazing, and simple, too. I always enjoy finding new creative ways to use zucchini, and this recipe is one of the best options.
