Recipe by Pokerfreak Russo
I often want to buy zucchini but I really never can think of something different to do with it and this dish really zips up the flavor and it is different. I found this recipe in my Home Town Newspaper and it was written by a Chief that teaches at out local Culinary School
Top Review by JustJanS
Outstanding way to use an often boring vegetable. I cut it slightly thicker than you suggested to keep it crunchy. It was lovely with the buttery oil, spices, and then the fresh coriander to finish. It will be back on the menu within the week I think.
- 4 small baby zucchini, washed,ends trimmed,cut into match-stick shapes (julienne)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- sea salt
- fresh ground black pepper, to taste
- 1 tablespoon chopped fresh cilantro
Directions See How It's Made
- Heat the butter and oil together in a saute pan, over high heat and add the zucchini.
- Sprinkle the cumin and coriander over the vegetables and toss lightly as they cook.
- Season with the sea salt and black pepper and serve at once, garnishing with the chopped cilantro.