Tuesday, June 21, 2011

zucchini cooked in basil oil with lemon zest and parmesan

4 cups organic zucchini, shredded

sea salt

1 tsp organic garlic, finely grated

2 Tbls organic basil oil (recipe follows)

freshly ground white pepper

zest of 1 medium organic lemon, grated finely avoiding the white

1/4 cup organic parmesan, grated

Shred the zucchini on a large hole grater into a colander. Salt the zucchini turning it around to distribute the salt. Let it drain for 10 minutes.

basil oil

2 cups fresh basil, crushed

1 cup organic olive oil

Place olive oil and basil in a small pan. Heat until you see the first small bubbles rise along the edges of the pot. Remove from heat. Cool then strain this into a bottle for later use.

Take 2 Tbls of the basil oil and place in a saute pan over very low heat, saute the grated garlic. While the garlic is sauteing squeeze the water out of the zucchini. When the garlic is translucent add the squeezed zucchini to the pan and turn the heat up to a medium flame. Cook and stir for 3 to 5 minutes. Add freshly ground pepper. Add lemon zest. Pass parmesan at the table.