Zucchini stewed with garlic and coriander
4 servings
45 minutes
Recipes from Anna Shpak's book "Eat deliciously. Live long. Be happy!". The hit of all summer dishes, and recently available all year round zucchini will sparkle in a new way with mint, cilantro and lemon zest.
1
Cut the zucchini in half lengthwise, then again in half. Then slice the vegetables at a 45-degree angle, changing the knife's tilt after each cut. You should get triangular pieces.
- Zucchini: 2 pieces
2
Peel the garlic and slice it thinly along the clove.
- Garlic: 3 cloves
3
Pour olive oil into the frying pan, heat it well and fry the garlic for 2-3 minutes. If it starts to burn, add a little (2-3 tablespoons) of water to the pan. Then add the zucchini and keep on high heat for 2 minutes, then stir and fry for another 2 minutes.
- Garlic: 3 cloves
- Olive oil: 3 tablespoons
- Zucchini: 2 pieces
4
Then salt the vegetables, add a little lemon juice, after 1 minute lightly mash them with a spatula, mix and slightly reduce the heat, cover with a lid.
- Salt: to taste
- Lemon: 1 piece
5
Keep the zucchini under the lid for no more than 2 minutes: this way they will be juicy but not overcooked, and the crust will be crispy. After removing the lid from the pan, add cilantro leaves and finely chopped mint leaves, mix and serve.
- Cilantro: 1 bunch
- Mint: 3 pieces
6
If you have a zester and you're not lazy, peel the lemon, chop it finely, and sprinkle it on the dish before serving.
- Lemon: 1 piece
