Garlic zucchini spears are full of garlicky, savory flavor. Easy to make with a few simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
1tablespoonfresh cilantro, chopped (optional)use for garnish
Instructions
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.
Notes
Store cooled zucchini in a zippered bag or a container with a tight lid. Refrigerate up to 3 days.