Hopefully you’re not getting sick of my zucchini recipes. That’s what I’m making these days, and there might be more to come. Unfortunately, I have powdery mildew on both my zucchini and cucumber plants. I’m really not a plant person so it took me a while to realize something was seriously wrong. I hope I’m not too late in treating it. If so, I’ll probably try to replant some zucchini, but be done with cucumbers.
No matter how well I look through my zucchini plants, I always seem to miss one or two and end up with a huge zucchini that I just can’t bear to throw away. I find those big ones are good for recipes like this that use shredded zucchini. I often remove the seeds in the middle and shred the rest.
This recipe is adapted from The Zucchini and Carrot Cookbook that I showed you the other day. The original recipe called for lemon juice, but I had a bottle of lime juice and thought that would go nicely. Lime has a pretty strong flavor, but I liked it with the zucchini and garlic. My family was a little mixed on whether they liked it. My picky eater still prefers zucchini with walnuts, but it got eaten. This is a tasty side dish, but I like cooking up a small batch as my main course for lunch. It’s pretty quick and easy too.
- 2 medium zucchini, shredded
- 2 cloves garlic, minced
- 2 Tablespoons coconut oil (or oil of choice, or butter)
- 2 teaspoons lime juice
- salt to taste
- Heat the oil in a large skillet over medium high heat.
- Add the zucchini and garlic. Sauté until the zucchini reaches desired tenderness. It is usually better if it’s is on the crunchy side rather than the mushy side of being done.
- Add the lime juice and salt. Stir and heat briefly.