Name: Zucchini Julienne
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
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 )

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

Cook Time 20

Total Time 55

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

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

Notes

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