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1
Fry the Zucchini Golden
10 Mins
Medium-high heat, ~190°C (375°F)
Heat 3 tablespoons of the olive oil in a wide pan until it shimmers. Lay the zucchini spears in a single layer and fry for 4 to 5 minutes per side until deep golden at the edges. Lift them out onto a plate and season lightly with salt.
Do not crowd the pan — fry in two batches if needed, because zucchini packed together steams instead of browning.
Done when: Deep golden edges, pale and tender inside.
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2
Soften the Onion and Capsicum
5 Mins
Medium heat, ~175°C (350°F)
Add the remaining tablespoon of oil to the same pan. Cook the onion and capsicum for 5 minutes, stirring often, until the onion is soft and sweet and the capsicum strips bend easily.
Scrape up the golden bits left by the zucchini — they melt into the onion and carry the flavor of the whole dish.
Done when: Onion soft and translucent, capsicum tender.
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3
Add Tomato and Garlic
5 Mins
Medium heat, ~175°C (350°F)
Stir in the chopped tomatoes and sliced garlic and cook for 5 minutes until the tomatoes soften and their juices thicken into a light sauce around the onion.
If the tomatoes are pale and under-ripe, a teaspoon of tomato paste stirred in here deepens the color and the flavor.
Done when: Tomatoes soft, juices lightly thickened.
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4
Braise Briefly in Olive Oil
5 Mins
Low heat, ~150°C (300°F)
Return the zucchini spears to the pan, spoon the tomato and onion over them, cover with a lid and cook gently for 5 minutes until the zucchini is tender all the way through.
Keep the heat low — a hard boil would break the spears apart, while a gentle braise lets them drink in the olive oil.
Done when: Zucchini tender through, spears still holding their shape.
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5
Finish with Lemon and Parsley
5 Mins
Off the heat — about 60°C (140°F) serving temperature
Take the pan off the heat, squeeze the lemon juice over the top and scatter the parsley. Rest for 5 minutes so the flavors settle, then serve warm or at room temperature.
Taste before serving — the lemon should brighten the oil, not dominate it, so add it a little at a time.
Done when: Bright, lemony, glossy with olive oil, parsley fresh and green.
auto_awesome Finishing Touches & Plating
Spoon the zucchini onto a wide plate, drizzle with the pan juices, and serve warm or at room temperature with warm pita bread.
Lebanon
25m
