It was the picture and the unusual combination that inspired me, not to mention the lone, fat, zucchini rattling about in my refrigerator. A night of sleeplessness ensured that I prepared the zucchini as well as the zest for this morning’s blogging at 2 a.m. My picture’s not as good, but it will have to do. The recipe is from Reader’s Digest’s 30 Minute Cookbook, with minor changes.
Here’s what you need:
500 gm zucchini (smaller ones, the book said)
Zest of 2 limes (1 lemon in the book)
1 tbsp olive oil
Salt and pepper (the book asked for flakes of sea salt)
Trim the zucchini and slice very thinly on the diagonal. Heat oil in a frying pan, add the zucchini and fry till tender. Meanwhile, finely grate the rind of the lemon. Sprinkle on the cooked zucchini and season well with flaky salt and black pepper.
Warning: It tended to be a little bitter in places, so you may want to be more careful than me about taking the zest off the limes!
