This dish is fantastic served warm, but it’s even better cold. Remember, zucchini can be eaten raw! A perfect stew is an al dente stew. Just 10 minutes to prepare.
- olive oil
- 3 garlic cloves
- 1/3 lemon
- 1 tbsp. capers (or substitute with small green olives like Taggiasca)
- 2 large zucchini
- dried oregano
- fresh parsley
- wine vinegar
- sea salt
- thinly sliced parsley root or parsnip (optional)
- almonds or pumpkin seeds on top (optional)
In a large pot with a thick bottom, heat olive oil. Add dried oregano and let it "sizzle" to release the flavor into the hot oil. Add minced garlic and cook for 1 minute. Stir in the chopped zucchini and, if using, parsley root or parsnip; it’s equally delicious without them.
Add a handful of capers or Taggiasca olives, drizzle with wine vinegar, and season with sea salt. Cook, stirring, for another 5 minutes. Add finely chopped lemon zest (without the white pith) and freshly chopped parsley. Cook for another 1–2 minutes, then turn off the heat, cover, and let it sit.
For serving, add a handful of almonds or seeds for extra texture and heartiness. This is the perfect summer dish and a light evening meal.
In a large pot with a thick bottom, heat olive oil. Add dried oregano and let it "sizzle" to release the flavor into the hot oil. Add minced garlic and cook for 1 minute. Stir in the chopped zucchini and, if using, parsley root or parsnip; it’s equally delicious without them.
Add a handful of capers or Taggiasca olives, drizzle with wine vinegar, and season with sea salt. Cook, stirring, for another 5 minutes. Add finely chopped lemon zest (without the white pith) and freshly chopped parsley. Cook for another 1–2 minutes, then turn off the heat, cover, and let it sit.
For serving, add a handful of almonds or seeds for extra texture and heartiness. This is the perfect summer dish and a light evening meal.
