(not zucchini with pasta, zucchini AS pasta!)
- 2 zucchinis
- juice of half a lemon
- olive oil
- 1 tbsp capers
- 1 garlic clove
1. Using a vegetable peeler, peel your zucchini into long strips.
2. Saute the garlic, then add the zucchini. You really don’t need to cook the zucchini for long, maybe 20 seconds.
3. Take off the heat and add the capers ( you can roughly chop them or add them whole), lemon juice and then season to taste. You can serve this as an accompaniment to a meal.
This is really taste and low carb.
You could add some chilli or even chop an anchovy finely and cook it with the garlic for a bit of a different flavour.
Add fresh herbs if you like!
Zucchini and summer squash have cooling properties, and according to principles of Chinese Medicine are good to overcome summer heat. They also have a diuretic property, making it useful for fluid retention.