Description
For me, the cuisine of Provence's most delicious, vivid and incredibly flavorful, in General, as the Provence. Thanks to this recipe, for zucchini, I looked in a completely new way. The technique of cooking does not give the zucchini to become watery and soft after boiling, and a good combination of ingredients makes this seemingly simple dish, delicious and fragrant. Serve it as a separate dish or as a side dish to meat, poultry or fish.
Ingredients
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Zucchini
500 g
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Olive oil
2 Tbsp
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Garlic
2 tooth
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Crumb bread
1 Tbsp
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Parsley
1 Tbsp
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Salt
-
Black pepper
Cooking
If zucchini young, small size, just wash them and cut off top and tip. If that overgrown zucchini wash, peel the skin, cut into pieces and remove the soft core.
Blanch zucchini in boiling salted water 10-12 minutes, until they become slightly less elastic.
Remove the zucchini and immediately put in cold water, drain. Slice zucchini lengthwise, depending on thickness 4-6 pieces, then slice crosswise into pieces 2-3 cm thick. Dry on paper towel.
In skillet, heat olive oil and sauté zucchini on it constantly shaking the pan so they soften and become Golden.
Add crushed and chopped garlic cloves, bread crumbs, salt and pepper to taste. Shaking cook for another 2-3 minutes.
At the end add chopped parsley.
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