Need something new to do with zucchini? Try this recipe for Italian Style Stir-Fried Zucchini. It’s a classic Mediterranean combination of zucchini, sun-dried tomatoes, and olives. Serve as a side dish or cold as a salad. If eating it cold, squeeze on some fresh lemon juice just before serving. You can use normal size or baby zucchini for this recipe.
Preparation time: 5 minutes
Cooking Time: 10 minutes
Serves: 2 people
Energy: 110 calories per serving
Equipment:
Sharp vegetable knife
Wok
Ingredients:
300ml vegetable stock
500g zucchini
6 sundried tomatoes
1 tablespoon sliced black olives (or 10 whole pitted ones if preferred)
4 garlic cloves
1 pinch dried chili flakes
Fresh parsley
Fresh oregano
Directions:
Crush the garlic cloves.
Cut up the sun-dried tomatoes.
Put garlic and tomatoes in a wok with the olives, chili, and stock.
Stir, then heat until boiling and wait until just less than half original quantity remains.
Cut the zucchini into chunks.
Tip them into the wok and cook on high for about 3 minutes until they are tender but not mushy and are coated in syrupy juices.
Chop up some of the fresh herbs and add together with salt and pepper to the zucchini and give a gentle mix.
Serve.
