This is a great tasting easy to prepare recipe I made in San Diego for a dinner one night. I really enjoyed how the lemon and garlic added so much flavor to the sometimes blandish green squash. Zucchini is a summer squash according to Rebecca Wood and the medicinal benefits support the stomach, spleen, large intestine and liver. Zucchini is easy to digest and contain anticancer properties and carotenes. This is a “keeper” for many dinners to come! Enjoy.
‘Inspired Wellness from Within’ –Cathy Silver, HC
Total: 20 minutes
3 tablespoons extra-virgin olive oil, (orange flavor if you have it in your pantry)
1-3 large garlic cloves, very finely chopped
3 pounds baby zucchini, trimmed and halved lengthwise
Sea Salt and freshly ground pepper
1/4 cup fresh lemon juice
1/3 cup chopped mint
In a large skillet, heat the olive oil. Add the chopped garlic and cook over moderate heat stirring until it is fragrant but not browned, about 30 seconds. Add the baby zucchini halves, season with salt and pepper and cook over moderately high heat, stirring occasionally, until crisp tender, about 8 minutes. Add the fresh lemon juice and transfer the zucchini to a serving plate. Sprinkle the zucchini with the chopped mint and serve.
Adapted from Katie Lee Food & Wine
Be mindful unless you’re buying yellow summer squash at the farmers market, the odds are that it has been genetically modified (GM). In a store, if possible, purchase certified organic or squash that are labeled non-GMO. To a lesser extent commercial zucchini squash may be GM too!