4 Large Zucchini Cut into chunks diagonal
4 Cloves Garlic minced
4 slices Jalapeńo minced
1 Lemon juiced
Pine Nuts lightly sautéed
2 tbs. Fresh Mint and Parsley minced
Sauté garlic, chilis in avocado oil, add the zucchini (courgettes), lemon juice, stir often and cook for approximately 10-15 minutes; don’t let it get mushy! Sprinkle with EVOO, Maldon Salt. Garnish, lemon zest, mint and parsley, Pine Nuts and serve with garlic bread.
This dish was so delicious, some sauté with tomatoes and some with yogurt, it’s served at room temperature or cold. I have a friend named Feras that lives in Gaza, I wanted to do a Palestinian dish in his honor. His story is heartbreaking, he’s only 28 years old, he had a job as a Microbiologist with his father. That is no longer, as him and his family, had to flee and he keeps running from the bombing. When I speak to him on FT on occasion, you can hear the constant warplanes overhead, he has trouble breathing from the smoke, very little money to buy food and water which is scarce. He lost his cat and was heartbroken. I pray that he stays safe, the last time we talked in the beginning of June 2024, he was in a school shelter and the bombs were getting closer. I believe in peace for all.
Food is connecting, a spiritual coming together, this is why I did this recipe in his honor. I hope you enjoy it’s delicious! Prayers for Gaza.
