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Zucchini Julienne

Summer is the perfect time to experiment cooking with zucchini. If you haven't Julienned your veggies yet, this is a great beginner dish, simple and delicious. Enjoy!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4-5 Large Zucchini's
  • 3 Large Tomatoes chopped
  • 6 Spring onions diced
  • 1 Cup Broccoli pieces
  • 3 Cloves Garlic chopped
  • 1 Tbs Fresh ginger root finely chopped
  • 3 Tbs Coconut oil
  • 1 Tbs Fresh basil
  • 1 Tsp Fresh oregano
  • To taste Salt & pepper
  • 1/4 Cup Parmesan cheese shredded, optional

Method
 

  1. Gather your ingredients together.
  2. Using a julienne slicer cut the zucchini.
  3. Place in a colander, sprinkle with sea salt and mix thoroughly.
  4. Allow any excess fluid to drain from the zucchini for 20 about minutes.
  5. Chop the other ingredients while the zucchini is draining.
  6. In a large saucepan add the oil and sauté the spring onions and ginger root for a few minutes.
  7. Add the remaining vegetables except the zucchini, then over a medium heat sauté until the broccoli is cooked but still crunchy 4-5 minutes.
  8. Add the zucchini and stir to combine all the ingredients.
  9. Sauté for 3-4 minutes, but don't over cook.
  10. The zucchini should remain a little crunchy.
  11. Top with Parmesan if desired and serve. Enjoy!

Notes

You can substitute the coconut oil for butter and or olive oil.