Spanish Garlic Zucchini, Friday Night Snacks and More...

Spanish Garlic Zucchini

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Spanish Garlic Zucchini, Friday Night Snacks and More...

Spanish Garlic Zucchini

Albert Bevia
This Spanish Garlic Zucchini, known in Spain as Calabacin al Ajillo, is possibly one of the greatest zucchini dishes ever. It´s packed with flavor, easy to make and the zucchini has the most incredible texture.
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Total Time 1 hr
Course Appetizer, Side Dish, Snack
Cuisine Spanish, Vegan

Ingredients
  

  • 3 tbsp extra virgin olive oil 45 ml
  • 2 zucchini
  • 6 cloves garlic
  • 1/4 cup fresh parsley 15 grams
  • sea salt & black pepper

Instructions
 

  • Cut 2 zucchinis (washed & patted dry) into thick rounds that are 1/2 inch (1.25 cm) thick, season the zucchini rounds with sea salt on both sides, then add to a colander, let them rest for 30 minutes
  • Meanwhile, roughly chop 6 cloves garlic and add to a mortar, roughly chop 1/4 cup (15 grams) fresh parsley and add to the mortar, season with a little sea salt and using a pestle pound down until well combined, set aside
  • After 30 minutes, transfer the zucchini slices into some paper towels (in a single layer) and pat completely dry, season with black pepper just on one side
  • Heat a fry pan with a medium-high heat, after 3 minutes add in 2 tbsp (30 ml) extra virgin olive oil and start adding the slices of zucchini, in a single layer, so cook in batches, after 2 1/2 minutes flip the slices of zucchini to fry the other side, after a total cooking time of 5 minutes, remove the zucchini from the pan and transfer into a dish with paper towels, continue to cook in batches until done
  • Once all the zucchini is done, transfer to a serving dish, then using the same pan, lower the fire to a low-medium heat, add in 1 tbsp (15 ml) extra virgin olive oil and the garlic & parsley mixture, mix and cook for 25 to 30 seconds, then eveny spread the garlic & parsley mixture over the zucchini, enjoy!

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