Sautéed Zucchini Flowers with Lemon, Chilli and Garlic
Australian Gourmet Traveller recipe for sautéed zucchini flowers with lemon, chilli and garlic by The Bucket List in Bondi.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Citrus press
- Wooden spoon
- Plate
Ingredients
- 90 ml extra-virgin olive oil
- 24 female zucchini flowers, trimmed, stamens removed
- 1/3 cup finely chopped flat-leaf parsley (firmly packed)
- 1½ birdseye chillies, finely chopped
- 1½ garlic cloves, finely chopped
- Juice of 1½ lemons
- pea shoots or micro-cress (optional)
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