Orange Zucchini

Zucchine Con La Zagara

Cooking With Nick Stellino
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Ingredients:

2 tablespoons olove oil
4 medium zucchini, cut into 3 pieces widthwise, then cut into 1/4 inch sticks, parboiled for 1 minute and patted dry
3 tablespoons chopped garlic
2 tablespoons chopped fresh mint
Zest of 1 orange, finely grated
3/4 teaspoon salt
1/2 teaspoon black pepper
3 oranges, peeled and separated into sections, each section cut into thirds
Serves 4
Printable Version
Cook the olive oil in a large nonstick saute pan set on high heat until sizzling, about 2 minutes. Throw in the zucchini and saute for 2 minutes until lightly browned. Add the garlic, mint and orange zest, reduce the heat to medium-high and cook for 3 minutes. Gently stir in the salt, pepper and orange pieces, mix well and cook for 2 minutes. Transfer to a serving dish and the zucchini is ready to serve.
Chef's Tip:
Orange or lemon zest should be removed from the fruit just shortly before cooking. The zest is rich in oils that dissipate quickly and are lost if allowed to sit too long.
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