Lemon-Basil Zucchini

June 8th, 2013


Basil is a member of the mint family.  As well as adding delicious flavor to food, fragrant, fresh basil provides a multitude of nutritional benefits.  It is a good source of vitamin K as well as beta-carotene, a powerful antioxidant, AND it may help reduce your blood pressure.  Turn it into pesto, add it to your pasta or throw it on top of your grilled vegetables…it will add a bit of freshness to any meal!

Lemon-Basil Zucchini

  • 1 1/2 pounds small zucchini, halved lengthwise
  • 1 teaspoon grated lemon zest
  • 1 small garlic clove, finely minced
  • 3 tablespoons julienned basil
  • 1 tablespoons balsamic vinegar
  • 3 teaspoons olive oil
  • pinch of salt and pepper

Heat 2 teaspoons of olive oil in a large saute pan over medium heat.  Season the zucchini with salt and pepper.  Cook cut-side down, covered, until browned and tender, about 6-10 minutes.  Cut crosswise into 1/2-inch pieces.
In a small bowl, combine lemon zest, garlic, basil, balsamic vinegar and 1 teaspoon of olive il.  Drizzle over zucchini and serve!

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