European
France - Side Dishes
Courgettes Sautées à l'Ail et au Persil
Chef's Menu Description
Crisp-tender French zucchini rounds sautéed in fruity extra virgin olive oil with minced garlic, fresh flat-leaf parsley, sea salt, and freshly cracked black pepper.
Ingredients
- • 600g young, firm green courgettes (zucchini), sliced into 5mm rounds
- • 3 tbsp extra virgin olive oil and 20g butter
- • 3 garlic cloves, finely minced
- • 3 tbsp fresh flat-leaf parsley, finely chopped
- • Flaky sea salt (fleur de sel) and freshly ground black pepper
Preparation Steps
1
Phase 1
Slice courgettes into uniform 5mm rounds. Pat dry with kitchen paper to ensure a golden sauté.
2
Phase 2
Heat olive oil and butter in a large skillet over medium-high heat. Add courgettes in a single layer and cook undisturbed for 3 minutes until caramelized.
3
Phase 3
Toss courgettes, add minced garlic, and cook for 2 more minutes until fragrant and tender-crisp.
4
Phase 4
Remove from heat, toss with fresh parsley, season with fleur de sel and black pepper, and serve hot.