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Zucchini with Chili and Garlic

July 22, 2009

This is another vegetable recipe where I’m just going to have to ask you to trust me.  Despite the really simple ingredients, and the fact

chili zucchini

chili zucchini

that zucchini is sometimes a boring vegetable, this salad has a lot of flavor.  The zucchini is very thinly sliced, and you probably need a good slicer to do this instead of just a knife- you want the slices to be paper thin.  The zucchini is then quickly seared on a grill pan or cast iron pan to blister the surface and cook it slightly.  Then you sprinkle it with salt, chili, garlic, lemon juice, olive oil and mint.  It’s a great way to use up leftovers from a Thai recipe.  The zucchini strands are really, really sweet from the quick cooking, but still a little firm, and you get little tastes of garlic, lemon and chili.  It’s really good and very beautiful.  This recipe from Jaime Oliver serves 4-6.


3 medium to large zucchini

Salt, to taste

1 garlic clove, chopped

2 red Thai chili peppers, seeded and sliced

Juice of 1 lemon

Olive oil

Handful of fresh chopped mint


Trim zucchini ends and thinly slice the zucchini lengthwise into paper-thin slices.  Heat a grill pan or cast iron pan over high heat until really hot.  Spray with cooking spray and lay zucchini slices on pan, making sure they don’t overlap.  Cook for about 1 minute on each side, until grill marks appear.  Remove slices to a large tray and lay out in a single layer.  Repeat until all of the zucchini is cooked.  Sprinkle cooked zucchini salt, then top with the garlic and chili.  Drizzle with lemon juice and olive oil, and sprinkle mint on top.  Serve warm or room temperature.

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