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      Zucchini Moons

      • May 22, 2013
      Curry Girls Kitchen

      I have found zucchini is a vegetable people either love or dislike.  You see it on their face immediately after they take one bite. One  reason is dark green zucchinis can have a rather bitter taste. To help with it’s bitterness, I’ve found roasting or sauteing with fresh garlic, olive oil and sea salt that brings out a sweet flavor. Italian or Mexican zucchini found at Farmers markets are a lighter variety and is definitely milder and sweeter. Look for zucchini’s that are smooth and firm.

      Method:

      2 Mexican Zucchini’s washed and dried

      1 Zucchini ( dark green) washed and dried

      1/2 small red onion diced

      3 Garlic cloves minced

      1/2 tsp Celtic Sea Salt or your favorite flavored Sea Salt.

      2-3 Tbl. Olive oil

      1/2 tsp. Fresh minced or dried oregano

      Slice zucchini’s in half moons. Heat pan on medium. Add 2 Tbl Olive Oil. Arrange zucchini moons in a single layer of your heated pan. You might need to do in 2 batches. Brown on one side, then turn them over to brown on the other side. Once browned on both sides, remove and set aside. In same pan heat 1 Tbl olive oil and add red onions and garlic. Saute until browned.  Add oregano and cook for 1-2 minutes until fragrant. Mix onions and garlic mixture to zucchinis and toss until blended.  Serve as a side dish or add  your favorite beans for a hearty vegetarian main dish. Right before serving, I sprinkled the Zucs with a pinch of Wild Porcini Sea Salt!

      Zuc pic3

      Sauteed Zucchini Moons with red onions