Zucchini with Herbs and Young Garlic
Main Dishes • Russian
Description
This method of preparing zucchini and young garlic is seasonal. It is perfect for both zucchini and courgettes. The key is not to overcook the pan, so that the al dente state does not turn into mush. Instead of garlic, you can use green onions or spinach, i.e., any seasonal greens. This makes a wonderful appetizer for any meat dishes or a standalone dish. If cooked in vegetable oil, the recipe will be vegan-friendly. Enjoy your meal!
Ingredients
- Courgette 2 pieces
- Garlic 1 head
- Herbs to taste
- Herbed Cream Cheese to taste
- Butter 5 oz
Step-by-Step Guide
Step 1
Prepare the ingredients.
Step 2
Cut the zucchini into small pieces.
Step 3
Melt the butter in a pan.
Step 4
Place the zucchini in the pan, and add salt.
Step 5
Slice the young garlic along with the stems.
Step 6
Add the sliced garlic to the zucchini in the pan.
Step 7
Stir the zucchini and garlic together.
Step 8
Cook the zucchini until almost fully cooked, maintaining an al dente texture.
Step 9
Chop some herbs.
Step 10
Add the chopped herbs to the pan.
Step 11
Mix everything together and bring to a boil.
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