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Lemony Zucchini on Toast<\/p>\nLemony Zucchini on Toast<\/p>\n
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3 to 4 zucchini, about 1 pound in total<\/p>\n
2 tablespoons canola or olive oil<\/p>\n
Sea salt and freshly ground black pepper<\/p>\n
1 small garlic clove, crushed<\/p>\n
1\/4 teaspoon fresh thyme leaves<\/p>\n
Grated zest of \u00c2\u00a52 lemon and i\u00c2\u00a52 tablespoons juice<\/p>\n
2 thick slices of bread<\/p>\n
10 fresh basil leaves, cut into thin strips<\/p>\n
Extra-virgin olive or more canola oil, to finish<\/p>\n
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Slice the zucchini into thin disks. Heat the oil in a large flying pan, add the zucchini with a large pinch of salt, and saut\u00c3\u00a9 over medium-high heat for about 5 minutes, until their moisture evaporates and they are just beginning to brown a little. Stir in the garlic and thyme and cook for another minute or so, until the zucchini are a little softer and a little more colored. Stir in the lemon zest and juice. Season with a few grinds of pepper and some more salt. Toast the bread. Remove the zucchini from the heat and add the basil. Tip the zucchini mixture with all its juices over the toast, drizzle on a little olive or canola oil, and dive in.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemony Zucchini on Toast 3 to 4 zucchini, about 1 pound in total 2 tablespoons canola or olive oil Sea salt and freshly ground black pepper 1 small garlic clove, crushed 1\/4 teaspoon fresh thyme leaves Grated zest of \u00c2\u00a52 lemon and i\u00c2\u00a52 tablespoons juice 2 thick slices of bread 10 fresh basil leaves, cut into thin strips Extra-virgin olive or more canola oil, to finish Slice the zucchini into thin disks. Heat the oil in a large…<\/p>\n