Zucchini, Smoked Paprika, Rosemary, Garlic & Parm
Serves 4 starter/2 main - Takes 20 mins
This gorgeous bright and bold celebration of zucchinis ticks all the boxes; salty, spicy, rich and garlicky. Perfect as a side to chicken or steak, or at my house simply as is.
- 3 large (4 medium) mixed shaped zucchinis, sliced into rough ½ to 1 inch pieces
- 1 tsp smoked paprika
- 1 tsp sumac (not essential)
- 4 Tbsp olive oil
- 3 garlic cloves, very thinly sliced
- 1 Tbsp. fresh rosemary
- 1 tsp chili, finely sliced (to taste)
- Fresh parmesan
In a large mixing bowl add zucchini, a good splash of olive oil, smoked paprika, sumac, ½ teaspoon of salt and fresh cracked pepper. Toss until zucchini are evenly coated.
In a large fry pan over medium heat add a splash of olive oil, add zucchinis to pan and fry until golden on each side. Remove and place on a paper towel.
Meanwhile, in a small pot over medium heat add your 4 tablespoons of olive oil, garlic, rosemary. chili, a pinch of salt and cracked pepper. Simmer gently just until garlic becomes lightly golden, be sure not to let it burn. Remove and set aside.
On a platter place zucchini, shave over parmesan cheese to taste, then pour over garlic/rosemary mixture, including the oil. Add at little fresh cracked pepper. Done.