Pan-fried zucchini has never been so delicious! The unusual taste and tantalizing aroma of the garlic-walnut dressing will pleasantly surprise even those who do not like this vegetable much. The recipe is easy to make and will be a great option for lunch or dinner.
Ingredients:
- 3 medium zucchini
- 3 garlic cloves
- 1/2 cup chopped parsley
- 1/2 cup crushed walnuts
- 4 tbsp extra virgin olive oil for frying and dressing
- salt to taste
- freshly ground black pepper to taste
Cooking Directions:
- Rinse zucchini, pat them dry and cut into 1/2 rounds about 1-inch thick.
- Heat 2 tablespoons of olive oil in a large frying pan on medium-high heat until it is hot, but not smoky. Add zucchini in one layer and sear them until golden brown, stirring occasionally. If you don’t have a large skillet, cook zucchini in portions. The zucchini pieces should be firm, but cooked. Once done, remove the zucchini to wide dish to cool down.
- Peel garlic cloves and press them using a garlic press.
- Rinse, pat dry, and finely chop parsley.
- Crush walnuts with a rolling pin.
- Mix garlic, parsley, and walnuts, and add to the zucchini. Season with salt and freshly ground black pepper to taste, add 1-2 tablespoon of extra virgin olive oil and gently mix.
You can let the salad stay in a fridge for an hour or so to absorb all flavors from the dressing or it can be served right away. It will be tasty anyway!
Enjoy!