Zucchini Aglio Olio
Zucchini Aglio Olio with Curry potatoes!Thanks to Virginie Pean (her lovely blog: Absolutegreen) for leaving a comment on my Seasoned Zucchini recipe, sharing how to make raw zucchini pasta- [extract from her comment: (peeled the whole, so it makes like green pasta) + lemon juice + garlic + olive oil + salt + pepper --> marinated for at least 1 hour].
That gave me the idea for creating this simple recipe. Few days back, I manage to find some yellow zucchini which allow me to test this out. Well, it is lovely, if you love garlic and Pasta Aglio Olio. This can be a good replacement for pasta if you are on a diet or wanting to up fiber intake!
You can use olive oil but in here I used the healthy Extra Virgin Cooking Oil (see above picture) which is given to me by my boy’s kind ex-Chinese Teacher - Ms Lim OH, who is a Buddhist Vegetarian. She got it from YES Natural which is just besides The Whole Earth Vegetarian Restaurant .
Before I forget, use a vegetable peeler to slice the zucchini, it is so much easier, faster and fun. And click here for: Statistics of Vegetarian in Europe
You can use olive oil but in here I used the healthy Extra Virgin Cooking Oil (see above picture) which is given to me by my boy’s kind ex-Chinese Teacher - Ms Lim OH, who is a Buddhist Vegetarian. She got it from YES Natural which is just besides The Whole Earth Vegetarian Restaurant .
Before I forget, use a vegetable peeler to slice the zucchini, it is so much easier, faster and fun. And click here for: Statistics of Vegetarian in Europe
Preparation: 10 mins Cooking time: 5 mins
Ingredients (serves 1)
° 175g yellow zucchini, sliced, blanched in boiling water for 15 seconds and drained well
° 4 cloves (25g) garlic, finely chopped
° 1½ red chilli padi, sliced
° 1 tablespoon extra virgin cooking oil or olive oil
° salt to taste
Method
1. Heat the oil in a wok or frying pan over medium heat. Stir fry chilli and garlic for 1 minute. Off the heat.
2. Add in the zucchini and toss evenly with salt. Serve immediately.
Ingredients (serves 1)
° 175g yellow zucchini, sliced, blanched in boiling water for 15 seconds and drained well
° 4 cloves (25g) garlic, finely chopped
° 1½ red chilli padi, sliced
° 1 tablespoon extra virgin cooking oil or olive oil
° salt to taste
Method
1. Heat the oil in a wok or frying pan over medium heat. Stir fry chilli and garlic for 1 minute. Off the heat.
2. Add in the zucchini and toss evenly with salt. Serve immediately.
3 comments:
Yellow zucchinis give such a real look ! Unfortunately, we don't get them in France. I'm glad you liked this recipe.
Végétariens Magazine is out since the beginning of the year. I send you an email for more details.
I am very glad to see your delicious recipes in the French "vegatarien magazine" this month, thank you.
Hi Virginie, thank you and I got your email.
Hi mamapasta, thanks you :), it is done with Virginie's help and it was a wonderful experience for me.
Cheers :)
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