Ingredients

3 small Zucchini, washed & cut into 1 inch pieces
3 cloves garlic, smashed
4 tablespoons Olive oil
3-4 large fresh basil leaves, torn into pieces
3 cups chicken broth
½ teaspoon Kosher salt
1 teaspoon freshly ground Pepper
Juice of ½ lemon
Parmesan cheese to taste

Directions

1. In a medium sauce pan heat olive oil over med/high heat.
2. Add smashed garlic & sauté about 1 minute. Add zucchini pieces and sauté 2 to 3 minutes. 
3. Add chicken broth (should cover the zucchini). Add the basil salt & pepper.
4. Cover pot and continue cooking over med/high heat 20 minutes or until zucchini pieces are fork tender.
5. Remove from heat and add the juice of ½ fresh lemon.

Ladle into small bowls

Top with freshly grated Parmesan cheese

Enjoy!

Recipe courtesy of Felicia (Ciaramitaro) Mohan, 2010.

When you have extra summer vegetables this simple version of preparing zucchini is another recipe to try. It is from Felicia Mohan’s home style Italian kitchen. When zucchini becomes plentiful you need many different ways to prepare it that are simple and of course tastes good.

This particular recipe is one of the ways her mother used to prepare zucchini and that is where it got its’ name. The main ingredients that give this side dish its flavor are the basil, the chicken broth and the juice of a fresh lemon. Felicia insists that the lemon juice be fresh in order to achieve the full flavor.

This is a zucchini side dish that we call ma's zucchini. Ma's zucchini is one of those side dishes. It's very quick and easy, super delicious. So what you're going to need is three small zucchini, some fresh basil, garlic, and lemon, some chicken broth and some olive oil, and you're good to go.

So the first thing we're going to do is get our olive oil. We're going to drizzle some in the bottom of the pan. I'm going to say about three tablespoons of oil. So you're going to cover the bottom of the pan.

Then we're going to take two or three cloves of garlic. Now, I just smashed the garlic. I've peeled it and smashed it. And you want to leave it whole. We're just going to add that. And we're going to put it on medium high heat.

And we're just going to let this saute just a little bit, get the oil warm, and infuse the oil with the garlic. We're not browning the garlic. No, we're just going to get it nice and warm.

So our garlic is starting to sizzle in the pan. Like I said, we're not going to brown it. At this point, we're going to add our zucchini. This is three zucchini cut into bite size pieces. And we're going to add that.

now, be very careful when you're adding this because it's going to splatter a little. You can hear it sizzle. We're just going to stir this around to coat the pieces with the oil. And it smells so good. You can smell the garlic already.

Once everything is all coated, you can see it's glistening. The oil's all coated around. I'm going to add three cups of chicken stock. Now, this is just from a can. If you have homemade chicken stock, you can use that. But for me, this is a fast dish. So usually, it's all ingredients that I have on hand.

Going to give it a stir. Now, here I have some basil leaves. What we're going to do with the basil leaves is just with your hands, we're going to tear them. We're going to add them to the pan.

This is such a simple side dish. When you're in a rush, it's a perfect dish to use your zucchini and have a delicious side dish, something out of the ordinary. It's almost like a soup. I guess you could serve it by itself. But we always serve it on the side with the meal.

So we're just going to let this cook down on medium high heat. When the zucchini is tender, we're going to remove it from the heat and I will show you the next step.

So now our zucchini has been cooking for about a half hour on high heat, covered. I'm just going to spoon it into a bowl. The basil smell so good, and the olive oil. The key is to get a nice ladleful of broth in each bowl.

This is a side dish, so your portions are going to be pretty small. Right before you're ready to serve it to your family, my mother always used fresh lemon, just a little squeeze in each bowl. We would normally-- there was four people in our family, so there would be four bowls lined up. And she'd go down the line and top it off with Parmesan cheese, because after all, everything tastes better with cheese.

And here you go. Ma's zucchini. Now I have to taste it. I'm telling you, when you taste this, you're going to make it all the time. Just perfect.

Zucchini and Basil Soup with Garlic
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