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Zucchini with Olive Oil & Garlic
- Zucchini (any amount you wish to use)
- Extra virgin olive oil
- Garlic cloves
- Salt and pepper to taste
As you will see, I did not put any amounts to the ingredients in this recipe. Basically, you can use as much or as little of each ingredient as you wish. Keep in mind, you can always add, but you can’t take out. I’ve learned that the hard way – too much salt and that sort of thing.
Wash, cut off ends, and slice zucchini however you wish. I usually slice them in half lengthwise and then slice the halves lengthwise as well. After that, I cut the quartered zucchini into approximately 2″ pieces. Boil zucchini to desired tenderness. Keep in mind, if you prefer your zucchini on the firmer side, you might want to remove zucchini a few minutes after the water begins to boil. Zucchini softens up rather quickly, so keep watch.
Drain zucchini and pour back into pot. Add the olive oil, garlic cloves, salt, pepper, and basil. Let sit for a couple minutes so the flavors are evenly distributed. Taste test and add more seasoning if needed.