For Foodies: Friday’s Flavors ~ Mediterranean Sautéed Zucchini With Cilantro And Onions

Hey, Foodies! Happy Friday!

z5I don’t know about you, but I’m one of those people who gets tired of eating the same old vegetables the same old ways. I need plenty of freshness and adventure, especially where veggies are concerned. That said, I don’t want to spend my life in the kitchen slaving over a hot stove just so I don’t have to eat another boring salad.

This recipe is the solution to all that! It takes about 15 minutes to make, and an added bonus is that is actually tastes better when you let it cool to luke warm, so it’s a great dish to make ahead of time when you’re going to have all your burners going making your main course.

Ingredients: (For Two Servings)

1 oversized or 2 smaller zucchinis

1 small sweet Vidalia onion

2 large garlic cloves

1 handful fresh cilantro

1/2 lemon

1 teaspoon paprika (or more to taste)

1 teaspoon cumin (or more to taste)

1/4 cup water

olive oil

Preparation:

zChop zucchini. I cut it in half longways, third the halves, then cut rectangular pieces because I like the shape. Try to keep the pieces uniform in size for consistent cooking.

Chop onions and cilantro, wash and cut lemon, and peel garlic.

Add 1-2 tablespoons olive oil to a pan. (If at any point you feel you need to add more, z1do so.) Add zucchini and cook over medium high heat until it starts to brown. Turn heat down to medium and add onion, sautéing until translucent.

This next step is important. Add the paprika and cumin, and immediately (as in, have it ready at hand) add the water so the spices don’t burn. The water also helps the zucchini to finish cooking.

z3When the water is absorbed and the zucchini is cooked (you should be able to cut a piece in half easily with your cooking utensil), add crushed garlic, toss until mixed and fragrant, then remove pan from heat. Add cilantro and the juice from 1/2 lemon, stir, then plate to allow to cool.

To give you an idea of how much this recipe makes, the bowl in the picture at the top is the same size used to serve miso soup.

As always, if you make it, please let me know how you like it!

Check back next Friday for another recipe!

 

3 thoughts on “For Foodies: Friday’s Flavors ~ Mediterranean Sautéed Zucchini With Cilantro And Onions

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