Easy Italian Recipes

 MAKES 4 SERVINGS

- 2 lb (1 kg) zucchini (courgettes)
- 1/3 cup (3 fI oz/80 ml) extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh basil
- Sea salt and freshly ground pepper

This simple vegetable side dish makes the most of a few essential Italian ingredients: olive oil, garlic, and fresh sweet basi!. Mushrooms and zucchini are two of the best candidates for cooking this way. You can substitute fresh flat-leaf (Italian) parsley for the basil.

Trim the stem ends of each zucchini. Cut in half lengthwise and then cut crosswise into slices about 1/2 inch (12 mm) thick.
In a large, heavy frying pan over medium heat, warm the olive oil. Add the garlic and sauté until fragrant and golden, about 2 minutes. Add the zucchini and cook, stirring often, until the zucchini are tender, about 5 minutes. Sprinkle the basil over the zucchini toward the end of the cooking time.Season to taste with salt and pepper, transfer to a warmed serving dish, and serve at once.

NOTE: These garlicky zucchini not only make a flavorful side dish but double nicely as a pasta sauce. Boil 1 lb (500 g) of pasta, such as penne or rigatoni, according to package directions. Drain and add to the frying pan. Toss with the zucchini. Serve with plenty of grated Parmigiano-Reggiano.

Buon appetito !