Ingredients
-
1
-
3
-
3
-
3
-
1
-
12
-
-
-
-
-
-
-
-
-
Directions
Sauted Garlic Zucchini With Crumbled Feta, The sweet vinegar in this recipe complements the zucchini so well , I made this recipe with 2 changes–used rasperry balsamic vinegar (couldn’t find the other) and I added grape tomatoes that I cut in half Very yummy I’ll make it again
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Steps
|
1
Done
|
In a Large Frying Pan, Heat Oil and Add Zucchini and Garlic. |
|
2
Done
|
Cook on a Low Heat For About 10 Mins, Till Soft but not Browned. |
|
3
Done
|
Transfer to a Dish or Plastic Container, Cool, Then Cover and Put in Fridge Till Ready to Eat. |
|
4
Done
|
Remove Zucchini from Fridge, Place on a Plate and Bring to Room Temperature. |
|
5
Done
|
Combine Extra-Virgin Olive Oil and Vinegar, and Season With Sea Salt and Freshly Ground Black Pepper. |
|
6
Done
|
Drizzle Over Zucchini and Top With the Crumbled Feta. |
|
7
Done
|
Serve at Room Temperature. |
