A simple, classic preparation of zucchini that’s packed with flavour and sings when topped with a good squeeze of fresh lemon juice.
Serves: 4
INGREDIENTS
4-6 medium zucchini
sea salt
olive oil
zest 1 large lemon
¼ - ½ teaspoon dried chilli flakes
½ teaspoon sea salt
¼ cup fresh mint leaves
½ a lemon
METHOD
Slice the zucchini ½ cm thick on the diagonal into long ovals or cut into long strips. Spread out on a tray and sprinkle lightly with salt. This helps draw out the moisture. Leave for 15 minutes then pat dry with kitchen towels.
Heat a couple of tablespoons of olive oil in a large sauté pan until very hot. Add the zucchini in batches and cook until a good golden colour on each side. Drain on kitchen towels.
Transfer the zucchini to a shallow bowl. Squeeze over the juice of half a lemon. Combine the lemon zest, chilli and salt and sprinkle over the top then scatter with the mint.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.