A very tasty recipe that of the sautéed zucchini that has as its protagonist a portage very easy to prepare!
Although traditionally pizzas and fish dishes are the culinary everyday life of those who live in Naples, vegetables and fruits should never be excluded from the menu every day. That's why in this appointment in our column we recommend the recipe of sautéed zucchini.
Seasoned with cloves of garlic, possibly fresh, and a good handful of pepper, the zucchini they marry beautifully with many second courses, such as the Luciana octopus.
Following, all the steps to follow to cook perfect zucchini sautéed.
Ingredients
- 1 kg zucchini
- 1 clove of garlic
- 1 parsley
- extra virgin olive oil, salt and pepper
Preparation
Wash the courgettes and cut them into round slices with a thickness of about ½ cm. In a pan, season the oil with a clove of garlic. Once golden, remove the garlic and pour the zucchini leaving them cook for about 5 minutes on high heat and turning them over often. Cover with a lid and leave it on the fire for another 10 minutes checking the cooking from time to time. In this way, in addition to flavor, the zucchini cook for good, losing excess water contained in them.
The dressing
Prepare a mince parsley and add it to the pan, together with the salt, at the end of cooking. Mix carefully and pepper to taste. An alternative to pepper can also be a good, slightly hot pepper.
