Braised zucchini vegetables

Name: Braised zucchini vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Courgette; 1-2 Garlic cloves; 200 g Shrimps (in brine; or deep-sea crab meat); 1 Stalk sage; 6 TABLESPOONS Olive oil; 7-10 Tbsp a few squirts of lemon juice; 50 g dried tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Olives (at will); 7-10 Tbsp fresh herbs and lemon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Courgette
1-2 Garlic cloves
200 g Shrimps (in brine; or deep-sea crab meat)
1 Stalk sage
6 TABLESPOONS Olive oil
7-10 Tbsp a few squirts of lemon juice
50 g dried tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Olives (at will)
7-10 Tbsp fresh herbs and lemon

Directions

1
Clean and wash the zucchini, cut lengthwise into fine slices. Peel garlic and press it through a garlic press. Drain the shrimps. Wash the sage and remove the leaves. Heat 1 tablespoon of olive oil in a wide frying pan.
2
Fry the shrimps well, season with a few drops of lemon juice and set aside. Add the rest of the olive oil. Fry the garlic, dried tomatoes and zucchini for about 5 minutes. Turn carefully.
3
Season with salt, pepper and sage. Add shrimps and olives, fry for another 2 minutes. Season again and serve garnished with fresh herbs and lemon. Serve with fresh baguette.