With the weather change the selection has improved and the shelves are stocked with some of the best artichokes, asparagus, strawberries and zucchini I’ve seen in Buenos Aires. These beauties are at their peak and the prices are fair.
I can’t seem to walk by one without the zucchini catching my eye.
So perfect sitting in their wooden box they almost look fake.
I caved and bought a couple (3 pesos for two medium size) and headed back home without a plan.
When I glanced at the shelf and spotted the basil and lemon I knew I was on to something.
The dish came out lovely and all under 10 minutes considering I had some leftover brown rice in the fridge. I used a bit of my coveted coconut oil to saute the zucchini but if you don’t have any I recommend olive oil or a neutral vegetable like girasol (sunflower).
Spring zucchini with lemon & basil (1 portion) ::
- 1 zucchini, cut in half inch cubes
- 10 basil leaves, washed and torn
- coconut or other cooking oil
- salt & pepper
- half a lemon
- half a cup of brown rice
Place a non stick pan over medium heat and allow to get hot.
Pour in a drizzle of oil, give it 15 seconds and add your zucchini. Lightly toss so the zucchini gets coated and cook on medium/high flame til the zucchini starts to color. Season with salt & pepper and a big lemon squeeze. Transfer to bowl.
In the same pan add your cooked brown rice. I find this works best if the rice isn’t fresh, meaning just cooked. Something about the texture it doesn’t break down or seem to stick. I’ve been told the best stir fry is done with frozen rice.
Continue to heat the rice tossing often and adding the basil once it’s heated through.
Combine the rice with the zucchini, adjust seasoning and serve immediately.
This dish would work great as a healthy lunch option or as a side dish alongside a piece of grilled/seared fish or chicken.