Creamy garlic zucchini
Spain on a Fork · ♥ 1.5K likes · 19.8K views · 7 min video
Read about zucchini and summer squash in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 whole medium sized zucchinis
Cut the zucchini into rounds 1 cm thick, skin on.
- sea salt
Put the slices in a colander over a dish, season with sea salt, mix so every slice is coated, and leave about 10 minutes; the salt pulls the water out so the zucchini stays firm and does not go mushy.
Spread the slices on paper towels in a single layer, pat completely dry and scrape off some of the salt.
After a couple of minutes add the zucchini and mix to coat in the oil; stir every one to two minutes rather than continuously.
In the same pan at the same heat, add the chopped garlic and stir continuously 30 seconds to 1 minute until fragrant.
Garlic and cooking out the flour
- 9 g all-purpose flour
Add the flour and stir for about 2 minutes to cook off the raw flour flavour.
- 180 ml milk
- 180 ml vegetable broth
Add the milk and the vegetable broth and mix gently for about 5 minutes until slightly creamy.
Building the creamy sauce
- 1 g dried oregano
- ½ g dried thyme
- sea salt
- freshly cracked black pepper
Add the oregano, thyme, sea salt and black pepper and mix.
Return the zucchini, mix through and simmer 1 to 2 minutes until heated through, then turn off the heat.
- 15 g grated cheese
- 15 ml fresh lemon juice
Off the heat, stir in the grated cheese and the lemon juice and give it a final mix.