Description
This recipe I spotted in "culinary duel", and yesterday when I roasted the zucchini for the salad, I remember! Decided indefinitely not to postpone today tried in practice. The result exceeded all my expectations! I really, really liked it, I suggest You all!!!
Ingredients
-
Zucchini
2 piece
-
Garlic
5 tooth
-
Lemon
1 piece
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Olive oil
2 Tbsp
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Parsley
-
Parmesan
50 g
Cooking
So, take a large zucchini "zucchini" (or 2 small), wash it...
... And still clear skin (he's of the purchase, you never know what...)
And that zucchini we'll get some rubbing on the grater "large teardrop" in length. (to RUB it hard, because it needs to be "long" spaghetti, but after somewhere in the middle of the tavern, everything went smoothly)))
Then chop the garlic. It is better to cut, but if it is lazy, and you can squeeze.
In the pan, sprinkle rather than seasoned with olive oil, lay out the grated zucchini, followed by the chopped garlic.
Because the zucchini will produce a lot of juice, fry it on intense heat, stirring occasionally. Before the end of roasting sprinkle with lemon juice and add the parsley (so it was in the original, but I have parsley were not available, so I did and so...)
Give the zucchini a few minutes to stand up and serve, sprinkled with Parmesan cheese. (I'm talking about Parmesan I forgot, so I do not obessudte...)
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