⏱ Prep: 4 min🍳 Cook: 7 min✅ Ready: 11 min
⏱ Prep: 4 min🔥 Cook: 7 min⏰ Ready: 11 min
How to Make It
Step 1
Dice the zucchini into half inch cubes and thinly slice the shallot. Heat the oil in a skillet over a medium heat and add the zucchini cubes and shallot. Sweat for 3-4 minutes until tender and lightly golden.
Step 2
Finely chop the rosemary and crush the garlic. Add to the pan along with the lemon zest and cook for a minute more until fragrant. Add the chili flakes, salt and pepper. Stir well to combine and cook for 30 seconds more. Serve hot.
Ingredients
- Zucchini – 1 medium
- Garlic – 1 clove
- Hot Chili Pepper, Dried, With Seeds – 1 teaspoon
- Lemon Peel Or Zest Raw – 1 tsp
- Olive Oil – 1 tablespoon
- Rosemary, Fresh – 1 teaspoon
- Shallot – 1 tablespoon, chopped
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
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