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  • Angel Munro

Pan fried zucchini with goats cheese, almonds & mint


I always marvel at how intrinsically human health is connected to the earth & how the earth always provides exactly what we need. Zucchinis are high in water providing extra hydration in the hotter months & are high in beta carotenes, which are protective against cellular damage from the sun. Beta carotene are a fat soluble nutrient, so it is always best absorbed when consumed with a fat, i.e. olive oil. In addition, zucchinis provide good amounts of vitamin C & potassium.

This dish is great also great with squash or a combination of the two. Squash & zucchini are from the same family & more or less, have the same nutritional profile.


Pan fried zucchini with goats cheese, almonds & mint

Serves 2 as a main or 4 as a side


This dish is very adaptable, it can be eaten on its own or as a side dish. It’s even great with a couple of eggs cracked into it while cooking, like kind of a green shakshuka, or stir it through some hot pasta with a little extra olive oil for a deliciously quick meal. Simple summer cooking!


Ingredients

600g of zucchini, sliced

2 tablespoons of olive oil

Handful Mint

Lemon zest of ½ lemon

1 garlic clove, crushed

Handful roasted almonds, roughly chopped

Salt & pepper

2 cubes of Meredith’s marinated goats feta, crumbled


Method

Pan fry zucchini in olive oil, on medium heat, for 10-15 minutes, stirring occasionally until softened & golden. Take of the heat, stir through garlic & lemon zest. Season with salt & pepper to taste. Serve in a serving bowl, topped with goats cheese, almonds & mint.

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