Ingredients

  • 1 kg Zucchini (clear, preferably with their flower!)
  • 2 cloves of garlic, parsley
  • Extra virgin olive oil
  • salt, pepper

Zucchini with their flowerWash the zucchini and detach the flower. Cut into 1 centimeter pieces (first of all cut the zucchini in half, then in four stripes, in the direction of the length,  and for last in pieces!) .

In a large skillet( enough for all the quantity of vegetables in a single layer!)  hit 4 or 5 tbs of extra virgin olive oil on medium high fire and add the zucchini. Stir often!

In the mean time finely cut a generous handfull of parlsey and the garlic. Also, cut the zucchini flowers in four petals.

When zucchini start to be gold,  add parsley and garlic, stir well and season with salt and pepper. Add the flowers, stir and leave to cook for other 2 minutes.

At the end, vegetables has to be “al dente” , not to soft! The cooking time will be in total of about 12- 15 minutes.

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Chiara Tomassetti

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