Recipe: Zucchini with Lemon, Garlic, and Chiles

recipelink.com Chat Room Recipe Swap - 2001-08-23
From: Terrie,.MD

Courgettes (Zucchini) with Lemon, Garlic, and Chiles
Serves 6

675g / 1 1/2 lbs mixed green and yellow courgettes (zucchini/yellow squash)
10g / 2 tsp salt
60g / 4 tbsp extra virgin olive oil
3 garlic cloves, peeled and finely chopped
2-3 dried chilies, crumbled
zest of 2 unwaxed organic lemons
salt and ground black pepper
2 handfuls flat leaf parsley, leaves only
45g / 3 tbsp fresh oregano/marjoram
juice of half a lemon

1. Wash the courgettes and place them in a bowl of cold water and salt for an hour. Dry and cut into half inch (1 cm) cubes - do not peel.

2. Heat half the olive oil in a large thick-bottomed saucepan, add the courgettes and fry quickly, browning on all sides. Stir in the garlic, chile, lemon zest and season with salt and pepper. Fold in parsley and marjoram and continue cooking until the parsley has wilted.

3. Drizzle with remaining olive oil and juice of half a lemon.