Golden pan-seared zucchini is tossed in a simple balsamic, garlic and basil marinade, then finished with fresh Eatmore Microgreens. Serve it at room temperature as a summer side, on a charcuterie board or tucked into a sandwich.
Ingredients
- 600 g (about 4-5) small green and yellow zucchini, washed and sliced into 1cm rounds
- 4 garlic cloves, minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 3 Tbl Balsamic vinegar
- 6 Tbl Olive oil
- 6-8 fresh Basil leaves
- 1 box Eatmore Microgreens
Preparation
- Heat up 1 Tbsp of olive oil in a cast iron skillet, fry the zucchini discs on both sides until golden brown, set aside.
- For the marinade, place minced garlic, salt, pepper, Balsamic vinegar and Olive oil into a bowl or mason jar. Mix well .
- Tear the basil leaves into small pieces and add to the marinade.
- Place the zucchini into a shallow bowl or platter and drizzle with all of the marinade . Let sit at room temperature for 15-30 minutes.
- Top with Eatmore Microgreens or sprouts of your choice.
These marinated zucchini are a delicious addition to a charcuterie board or summer salad. Serve them alongside your favourite sourdough, or layer them into a sandwich.
Store leftovers in a sealed jar in the refrigerator for a couple of days. For the best flavour, bring to room temperature before serving.
Enjoy!