1 tbsp olive oil1 large zucchini, thinly sliced2 tbsp chopped fresh basil1 or 2 garlic cloves, minced
chopped tomatoes (optional)
Heat oil, add zucchini, half the basil, and the garlic. Stir-fry about five minutes, just until zucchini is crisp tender. Season with salt and pepper, then sprinkle with remaining basil. Add chopped tomato if desired. Serves 2 to 4.
B.O. Newsletter Week 29 2008
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This recipe was most recently featured in
Boston Organics Newsletter No. 13 of 2014.