Friday, July 25, 2008

Zucchini Coins with Basil and Parmesan

Tonight we had Toasted Ravioli.

Here is a photo since we never took a picture before:

As a side dish, I decided to try this recipe from the Boston Globe. It's simple and yummy. We used fresh basil from my new basil plant! I love Freecycle, I get the best stuff off of it! Haha! Anyway this was good and we might make it again.


Zucchini Coins with Basil and Parmesan
Boston Globe

1/4 cup olive oil
1 clove garlic, finely chopped
4 medium zucchini, sliced into 1/4-inch rounds
1/4 cup chopped fresh basil
2 tablespoons lemon juice
Salt and pepper, to taste
1/4-pound piece Parmesan cheese

In a large skillet, heat the oil. Add the garlic and cook over low heat, stirring, for 2 minutes.

Add the zucchini and cook over medium heat, stirring often, for 3 minutes or until the zucchini is bright green and tender.

Sprinkle with basil, lemon juice, salt, and pepper. Hold the piece of Parmesan over the zucchini and use a swivel vegetable peeler to shave pieces of cheese, letting half a dozen fall onto the zucchini. Serve at once

Yield: 4 servings

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