Yahoooo!! Slow cooked veg that’s quick to make. You’d expect the opposite, no?
I have stacks of zucchinis (my FAVOURITE veg!) and bunches of overgrown basil just waiting to be torn and thrown in something quick.
Luckily I found a recipe, the perfect side dish to a little bit of protein or some quinoa, that will deal with both these dilemmas in one swift ( or slow!) cook.
I made mine into a ripper fridge surprise abundance bowl – coupled with sauerkraut, olives, feta, silverbeet and zucchini with white cashew sauce and a bit of left over quinoa.
This recipe is from The Petite Kitchen via IQS
6 Zucchinis sliced into rounds
Olive oil covering the base of you slow cooker or large frying pan.
Juice of 1 lemon
3 handfuls of basil leaves
Throw the zucchinis in warmed oil to coat and cook for 1 minute. Close the slow cooker lid and set the timer for 25 minutes or over a low heat for the same amount of time. If it’s in a pan, don’t forget to stir!
Remove from the heat.
Add lemon juice, basil, a pinch of sea salt.