- 1 large zucchini
- 60 ml olive oil extra virgin
- 1 bunch fresh sage leaves picked
- ½ piece lemon zest and juice
- 2 cloves garlic peeled
Crush the garlic and place in a big frying pan with the olive oil. Gently bring the oil to a medium temperature and fry the garlic until golden brown. The most important stage here is to carefully fry the garlic until it is golden without burning the garlic or the oil. If you burn either, start again as it will taste horrible. Once the garlic is browned, discard.
Once the oil is hot and the garlic nicely browned, begin to fry your sage leaves in batches until crispy. Set on paper towel to drain the excess oil and season with salt immediately.
Now you should have a beautiful sage and garlic oil. Gently fry the zucchini in the oil, being careful again not to burn the oil. You want a nice golden colour and the zucchini to be soft.
Once the zucchini are cooked, zest ½ lemon and juice into the pan . Carefully remove the zucchini from the pan and drain on paper towel. To serve, place the courgettes nicely on the plate, drizzle the flavoured oil over the vegetables and top with the crispy sage.Enjoy with a bit of crusty sourdough bread.
Calories: 312kcal | Carbohydrates: 9g | Protein: 3g | Fat: 31g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 480mg | Fiber: 3g | Sugar: 5g | Vitamin A: 323IU | Vitamin C: 44mg | Calcium: 72mg | Iron: 2mg