Lemon Zucchini with Basil – Hugh Fearnley Whittingstall

Slice 3-4 zucchini into thin discs.

Heat 2 T oil (olive or your pref) in a pan, add zucchini with large pinch salt, sauté until just beginning to brown.

Stir in 1 crushed garlic clove & 1/4t thyme leaves and cook a bit more.

Stir in ½ lemon zest and 1 ½ T juice.

Season.

Remove zucchini from heat and add 10 basil leaves cut into strips.

Serve on toast / with bulgur or quinoa / in flatbread with feta or goats cheese

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