This is one of easiest recipes ever, and yet still so good! Try and find really small zucchinis. I omitted the vinegar and mint and used dried parsley, and it was still awesome.
Ingredients:
8 small zucchini
olive oil
sea salt and freshly ground black pepper
red wine vinegar
a small handful each of chopped fresh parsley and mint
Preheat oven to 400 degrees F. Wash and pat dry zucchini. Toss them with olive oil and generous amount of salt and pepper, and lay in ceramic baking dish. Bake for 15 minutes until soft and blistered. Remove from oven and dress with a couple splashes of red wine vinegar and the herbs. As Jamie says, "loosen and balance" the dressing with a splash of extra virgin olive oil and sprinkle of S&P.
Showing posts with label Cook with Jamie. Show all posts
Showing posts with label Cook with Jamie. Show all posts
Saturday, March 27, 2010
Simple Sauteed Zucchini with Chilli and Lemon AKA Jamie Oliver's Zucchini #1
My aunt gave me a Jamie Oliver cookbook a couple years ago for Christmas and I've been a fan ever since. I wasn't much of a TV watcher so I didn't know him, but now I'm a big fan. He's passionate about food and making a difference.
When it comes to Jamie's stuff, I am particularly fond of his veggie recipes. They taste amazing, and as far as I can tell they're pretty hard to mess up!
Here's the first of two zucchini recipes I've made by him. Thanks Jamie!
Ingredients:
4 small zucchini
olive oil
1 dried red chilli, crumbled (I substituted dried chili powder... which I'm sure isn't the same, but was still yummy)
2 cloves garlic, peeled and sliced
sea salt and freshly ground black pepper
juice of 1/2 a lemon
a knob of butter (butter may be omitted)
Slice zucchini with a mandolin or sharp knife so they're under 1/4 inch thick. Heat a large frying pan over high heat and pour in a "good" splash of olive oil.
Drop sliced zucchini into pan and fry for two minutes with the chilli and garlic until they begin to brown. Season well with salt and pepper, add lemon juice and butter, and cook for another two minutes. When juice has evaporated remove pan from heat and serve.
When it comes to Jamie's stuff, I am particularly fond of his veggie recipes. They taste amazing, and as far as I can tell they're pretty hard to mess up!
Here's the first of two zucchini recipes I've made by him. Thanks Jamie!
Ingredients:
4 small zucchini
olive oil
1 dried red chilli, crumbled (I substituted dried chili powder... which I'm sure isn't the same, but was still yummy)
2 cloves garlic, peeled and sliced
sea salt and freshly ground black pepper
juice of 1/2 a lemon
a knob of butter (butter may be omitted)
Slice zucchini with a mandolin or sharp knife so they're under 1/4 inch thick. Heat a large frying pan over high heat and pour in a "good" splash of olive oil.
Drop sliced zucchini into pan and fry for two minutes with the chilli and garlic until they begin to brown. Season well with salt and pepper, add lemon juice and butter, and cook for another two minutes. When juice has evaporated remove pan from heat and serve.
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