Preparation : 5 min Cooking : 15 min
2 zucchini, sliced into 3-4 mm rounds 260 g
1 tbsp Parsley and Garlic Base 15 mL
1 1/2 tbsp olive oil 23 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
A mandolin will make slicing the zucchini easier.
Prepare the zucchini. Slice them into 3-4 mm rounds.
Heat the oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently.
Add salt and pepper, cover, and cook on low heat about 8-10 min, or until the zucchini is soft, but still a bit al dente.