GRILLED MEDITERRANEAN ZUCCHINI RIBBONS
From Weekend Magazine. It is imperative to make this recipe in summer when the best quality zucchini is available either from your garden or from the farmers' market. I cannot be responsible for the outcome of this recipe if prepared out of season. I think I'm going to go take a nap now.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan combine 1/4 cup of the olive oil with the garlic clove slices.
- Heat to medium-low and {slowy} toast the garlic until lightly golden, about 4-5 minutes. DO NOT burn! Remove from pan and set aside.
- Use a vegetable peeler or mandoline to THINLY slice the zucchini. Toss the remaining 2 tablespoons of olive oil with the zucchini, being careful not to tear. Season with salt and pepper.
- Heat a grill to medium-high and cook the zucchini ribbons {only} on one side, approximately 1-2 minutes, until lightly grill marked and lightly wilted.
- Remove the zucchini from the grill and arrange on a serving platter. Set aside to cool. Before serving, drizzle the infused garlic oil over the zucchini and garnish with the Parmesan, toasted almonds and fresh basil.
- Serve at room temperature. Yield is estimated depending on how you plan to serve the zucchini.
Nutrition Facts : Calories 179.8, Fat 15.3, SaturatedFat 2.9, Cholesterol 6.2, Sodium 123.7, Carbohydrate 7, Fiber 2.4, Sugar 2.9, Protein 5.9
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