Garlic zucchini spears are loaded with aromatic flavor. This delicious side dish is very easy to make with simple ingredients.
Pairs well with a variety of mains. My favorite mains are fried fish and roasted chicken.
Fresh zucchini is high in nutrients and low in carbs. Excellent reasons to eat it regularly.
What is zucchini?
Zucchini is a a young fruit (not a vegetable). It belongs to the Cucurbitaceae plant family, along with cucumbers and gourds.
Zucchini is harvested before it fully matures. Categorized as a type of summer squash. The edible skin, seeds, and flesh are all full of phytonutrients. Colors range from a dark, emerald green to a yellowish hue.
What does zucchini taste like?
Zucchini has a mild, slightly sweet taste. However, the taste will change with different cooking methods.
Sauté it in olive oil with a little garlic, and it becomes a crispy and savory.
Purée it and bake in muffins to obtain a delicious sweet flavor.
This summer squash adds to a dish and never overpowers the other flavors. Exactly why it’s a nutritious and popular ingredient in a variety of recipes.
When is zucchini in season?
Zucchini appears when the weather turns warm and the frost disappears.
It has a short growing season compared to other fruits on the vine, zucchini is best enjoyed June through August. During the summer months, it’s readily available in grocery stores and farmers markets.
Source: www.eatthis.com
Light golden brown garlic zucchini spears are preferred by many.
However, the deep, dark brown garlic zucchini spears (pictured good) are super good. Thankfully, both are equally delicious.
The wonderful fact about making a recipe, is adjustments can be made to suit personal preferences.
Make ’em your way and enjoy!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
spears
|
- 2 teaspoons olive oil
- 2 each fresh zucchinis
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 2 each fresh garlic cloves crushed/chopped
- 1 tablespoon fresh cilantro, chopped (optional) use for garnish
Ingredients
|
|
- Wash fresh zucchini in warm salty water. Rinse in warm clear water. Pat dry with paper towels. Cut each zucchini in half. Cut each half into 2 spears. Will have 4 thin spears for each zucchini and 8 total.
- Place a large a non-stick pan over low-medium heat. Add 2 teaspoons of olive oil and salt. Use spatula to spread over pan.
- Add zucchini spears cut side down. Cook for 5 minutes. Flip to opposite cut side. Cook 4 to 8 minutes.
- Sprinkle smashed garlic over spears. Flip spears over and cook 1-2 minutes or until garlic is aromatic and spears are golden brown. Remove from heat.
- Remove from heat. Sprinkle with chopped/fresh cilantro. Serve hot.
Oh my goodness!!!! Ion no where I’ve been but I just struck Goooooooooold~~~ I was looking for salmon patties cuz mine always fall apart and found the treasure of your Aunt. I’m a pretty good cook but my Momma died when I was 8 so I didn’t have lovin’ hands to teach me…Please note my email address and hit me when your book comes out. Thank you for being you…May our God grant you continued favor and success in all your endeavors. In appreciation….Denise
Hi Denise,
Thank you for visiting my blog and for the wonderful blessing!
My condolences. I truly understand because my mom passed when I was 19
and my grandma passed when I was 20. The salmon patties have received
lots of compliments. I hope you enjoy them as well!
I’ll keep you updated on my cookbook. Added your email address
to my weekly newsletter distribution list.