Apparently zucchini is the most common choice when it comes to hidden vegetables. Veggie smugglers seem fixated with grating it into everything. I had started to wonder if my dear friend Zucchini had super powers with all the attention it receives. But alas, a mere vegetable is he (although technically a fruit) with a noted talent for blending in with the crowd.
Even without any awesome special powers, I can't help but feel sorry for poor invisible Zucchini. Always hiding in the shadows. Never basking in the glow of centre stage.
This one is for you, Zucchini. Today you are the star!
Aglio ed Olio Zucchini
(Garlic & Oil Zucchini)
½ Tablespoon Olive Oil
2 cloves Garlic
•Slice zucchini about ½cm thickness lengthwise.
Toss slices in oil to coat.
•Peel garlic cloves and give each one a good bash with the flat side of your knife.
Rub garlic on each zucchini slice.
•Heat a frypan, grill or BBQ to medium/high heat.
Cook zucchini and garlic together until zucchini is browned and just softened through, about 2 minutes each side.