Smashed Zucchini Paste– All Phases
Serving Size: 2
- 4 tsp. olive oil
- 1 clove of garlic, finely chopped
- 1 small dried red chili, crumbled
- 4 cups zucchini, sliced
- Sea salt and ground black pepper to taste
- 1/4 cup of fresh mint, chopped
- juice of 1 lemon
Directions: Put 2 tsp. olive oil in a non stick pan and fry your garlic and chilies for a couple of minutes. Put the zucchini in the pan and coat with the olive oil. Turn the heat down slightly and put a lid on the pan. Give the pan a shake and stir every 5 minutes for 35 minutes. This will prevent the zucchini from sticking and the lid will ensure that there is moisture in the pan. When the zucchini is really soft with some chunky pieces and the rest almost pulped, remove from the heat and season with salt and pepper. Add remaining 2 tsp. olive oil to loosen.
Add your chopped mint and lemon juice.
Count: 2 tsp. olive oil, 2 cups zucchini
