Yield: 1 Servings
|3 tablespoons||Fine yellow cornmeal|
|6 smalls||Zucchini; trimmed and cut into 1/2-inch slices|
|1 tablespoon||Olive oil (up to 2)|
|6||Garlic cloves; minced|
|1 tablespoon||Minced flowers from sweet basil or oregano|
Recipes from San Francisco Chronicle: SOUTH TO NORTH -- `Everything' Salsa Adds Zing to, Well, Everything Jacqueline Higuera McMahan
Tons of garlic make just about everything magic -- especially bland foods like zucchini -- so, I've used one whole clove per squash in this simple but distinctive recipe. Adding herb flowers is one of my grandmother's culinary tricks. The flowers have a more delicate flavor than the leaves.
INSTRUCTIONS: Roll the zucchini slices in the cornmeal just until they are lightly dusted. Place in a single layer near the stove. Heat olive oil in a cast-iron skillet over low heat. Add about half of the zucchini (do not crowd the pan) and saute until golden on both sides, turning once. Remove and set aside.
Continue frying zucchini until all are golden.
Return all the zucchini to the pan, along with the garlic and saute just long enough for the garlic to lose its raw edge. Add the herb flowers during the last minute. This whole process should take under 15 minutes.
Serves 4 to 6 and accompanies the spicy enchiladas quite nicely.
PER SERVING: 50 calories, 1 g protein, 6 g carbohydrate, 2 g fat (0 g saturated), 0 mg cholesterol, 2 mg sodium, 1 g fiber. Posted to CHILE-HEADS DIGEST V4 #044 by Judy Howle <howle@...> on Jul 27, 1997