Garlic Zucchini Bites
This dish is so easy and so yummy, this healthy platter will disappear fast. And all that overabundance of summertime zucchini will too! It’s every bit as good as classic Spanish garlic zucchini with a little twist when I use early summer garlic scapes instead of garlic cloves. A little less sharp, a little more sweet and a whole lot more of eating the Mediterranean way every day made easy when we turn simple garden bounty into another tasty dish.
Ingredients
Instructions
Slice the zucchini into half-inch thick pieces.
Generously salt both sides of the zucchini slices and let them rest in a colander for 30 minutes.
Dice the garlic scapes or mince the cloves of garlic.
Finely chop the fresh herbs (parsley, rosemary, and lemon thyme) and mix them together.
After 30 minutes, transfer the zucchini slices to a paper towel-lined surface and cover them with another paper towel to remove excess moisture.
Add a little olive oil to the herb blend and season with salt.
Sprinkle a little sumac over the zucchini slices for a tangy citrus flavor.
Heat three tablespoons of olive oil in a pan and gently lay the zucchini rounds in the pan, making sure not to overcrowd it. Cook for 2-3 minutes on each side until perfectly browned.
Set the cooked zucchini aside.
In the same pan, add one tablespoon of olive oil and quickly sauté the garlic scapes or minced garlic until fragrant.
Plate the zucchini slices and top them with the sautéed garlic scapes or minced garlic.
Serve and enjoy the delicious flavors of the garlic zucchini, with the sharp tang of the garlic scapes, the slightly bitter undertones of the parsley, and the sweet aroma of the rosemary and lemon thyme. The addition of sumac adds a touch of citrus that brings the dish to life.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
