Spanish Garlic Zucchini
Learn how to cook zucchini like a pro with this incredible Spanish garlic zucchini recipe! Known as ‘Calabacin al Ajillo’ in Spain, this recipe is a popular vegan-friendly tapas recipe. It is very easy to make and only requires a few simple fresh ingredients, a skillet or pan for frying, and that's it!
Equipment
- 12 inch skillet
- Paper towels
- Cooking Tongs
- Serving plate
Ingredients
- 1 zucchini approx 9oz./250 grams
- 2 tbsp Extra Virgin Olive Oil
- 4-5 cloves of garlic minced
- 1 garlic clove whole
- Small handful of fresh parsley
- 1 tsp Jerez Sherry Vinegar
- Salt and pepper to taste
Instructions
- Wash zucchini and pat dry1 zucchini
- Cut zucchini into 1cm (0.5 inch) rounds. Lay out rounds on a plate and season lightly with salt (this helps draw out moisture and stops them becoming mushy when they cook).Salt and pepper
- Let zucchini rounds rest for 30 minutes, meanwhile, prepare the other ingredients.
- Add the chopped garlic, a handful of fresh chopped parsley, salt, and a splash of Jerez sherry vinegar to mortar and mince ingredients. Set aside for use later.2 tbsp Extra Virgin Olive Oil, 4-5 cloves of garlic, Small handful of fresh parsley, 1 tsp Jerez Sherry Vinegar
- Place seasoned zucchini rounds on some paper towel and pat them dry to remove any excess water.
- Heat the skillet or non-stick frying pan on medium-high heat. Once hot, add the olive oil and the whole garlic clove.1 garlic clove
- Gently fry the zucchini rounds in batches for around 3 minutes per side, they should become golden and begin to char slightly.
- Transfer cooked zucchini onto a paper towel to draw out any excess oil.
- Arrange the drained zucchini rounds onto a serving place
- Reduce the heat in the pan to medium, then add the garlic and parsley mixture with a tablespoon of olive oil. Gently fry for a minute or until the garlic becomes fragrant.
- Spoon garlic and parsley mixture onto cooked zucchini and serve.
Notes
Cooking Tips:
- Use good quality olive oil. Olive oil is stable under high temperatures and retains most of its nutritional value.
- The smoke point for extra virgin olive oil is 350-430°F (180-220°C). The smoke point for regular olive oil is 390-470°F (220-250°C).
- We used 4 cloves for 2 people, it was strong and had quite an intense flavor. Add less garlic if you prefer a milder flavor or if you’re serving it for date night!
- Once you have salted the zucchini, be sure to allow the zucchini enough time for the water to extract. Around 30 minutes is enough time.