Oh I love how the warm weather brings more variety to the kitchen.
I’ve been forcing myself to eat healthier (minus the mascarpone cheesecake in the fridge) which means practically no meat and mountains of vegetables and grains.
Zucchini has been popping up at the local verduleria’s and with such low prices it’s hard to pass them by.
As well as helping out my peso stash they’re loaded with dietary fiber, vitamins C & A, potassium, folates and more which assist in asthma, colon cancer, lowering cholesterol, eye strength, and anti-aging. Since they retain a lot of water they cook fast and are delicate once cut into.
Normalmente I prepare my zucchini in a balsamic marinade and throw them on the parilla, but today I was feeling adventurous and craving something new. Originally I was assessing the kitchen for a crunchy endive salad with toasted nuts and then everything changed and before you know it I had three different veggie dishes.
Place some sunflower seeds into a pan over medium/high heat. Give them a shake every 10 secs and transfer to a bowl once they turn golden brown. Keep the pan on the fire and add a couple tablespoons of olive oil and a pinch of kosher salt and cracked pepper.
Wash and remove tips from zucchini. Slice on a mandoline into matchsticks and add to the hot pan. The zucchini will be very sensitive to movement due to their fine cut so don’t fuss with them. After 30 seconds gently toss/flip the zucchini and add the sunflower seeds. Cook for another 30-45 seconds and transfer to serving dish.