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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