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Matt Moran’s Zucchini with garlic, chilli & lemon

POSTED 04.11.2011 @ 10:29 (0) Comments
Serves: 6-8

You will need:

4 zucchini flowers, stems removed and reserved
5 yellow squash,
cut into quarters
1 green zucchini,
cut into wedges
1 yellow zucchini,
cut into wedges
¼ cup (60ml) olive oil
3 cloves garlic, sliced
1 large red chilli, finely sliced lengthways
Salt and pepper
3 tablespoons finely grated parmesan
Lemon juice, to taste

Ready to start:

Step 1: Blanch the zucchini flower stems, squash and zucchini in plenty of boiling, salted water for 2 minutes, then drain.
Step 2 Heat the oil in a large heavy-based frying pan over medium heat then add the garlic and cook, shaking the pan, for 2 minutes or until golden. Add the chilli, blanched stems, squash and zucchini and toss over medium heat for 2-3 minutes. Stir in the zucchini flowers, season with salt and pepper, and transfer to a dish.
Step 3: Top with the parmesan and squeeze over lemon juice to taste just before serving.

TIP: Don’t overcook the zucchini and squash – they should be just lightly blanched.

Extracted from Dinner At Matt’s by Matt Moran ($49.95, Penguin).

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