Zucchini Alla Romana
For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds.
2 cloves garlic
2 tsp olive oil
4 cups sliced zucchini (4 to 5 small)
1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil
1/4 tsp salt
1/8 tsp pepper
2 Tbs finely shredded Parmesan or Romano cheese
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In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.
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Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.
Servings: 6
Preparation time: 15 minutes
Source: Better Homes and Gardens®
Copyright 2002. Meredith Corporation.