Prep 5 mins
Cook 12 mins
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
- 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
- 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.
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.
This is a definite favorite in the summer when zuchinni is plentiful.
I made this using Pam instead of oil and butter. It turned out well and was a good side dish. I will probably be making it again, thanks for the recipe!