Ingredients and Weight:
- Zucchini (1 large, about 1 lb)
- Garlic (4 cloves)
- Fresh basil leaves (1 cup, packed)
- Olive oil (1/2 cup)
- Lemon juice (2 tbsp)
- Salt and pepper to taste
- Parmigiano-Reggiano cheese (1/2 cup, grated)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Using a vegetable peeler, shave the zucchini lengthwise into "spaghetti" strands.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the zucchini "spaghetti" to the skillet and cook, stirring occasionally, until tender, about 10-12 minutes.
- Stir in the basil, lemon juice, salt, and pepper. Cook for an additional 2-3 minutes, or until the basil is wilted.
- Remove the skillet from heat and stir in the grated Parmigiano-Reggiano cheese.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15g
- Carbohydrates: 20g
- Protein: 10g
Dish Characteristics:
- Light and refreshing
- Bright and flavorful
- Ideal for summer or as a healthy side dish
- A great way to enjoy zucchini
User Comments:
- "This is so delicious! It's a great way to use up zucchini from my garden."
- "I love the combination of zucchini and basil. It's a refreshing and flavorful dish."
- "This is a perfect dish for a hot summer day. It's light and healthy, but still satisfying."
Special Precautions and Tips:
- Use fresh, firm zucchini for best results.
- If you don't have a vegetable peeler, you can use a mandoline or a sharp knife to shave the zucchini.
- Be careful not to overcook the zucchini, as it will become mushy.
- Serve immediately for best flavor.
