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Courgettes à la Pépé

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Courgettes à la Pépé

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The first time I remember eating zucchini was when I tried a slice of Pépé’s pan-fried giant zucchini–I fell in love.  The simple flavors come together is a true taste explosion in your mouth. It really is a dish I’d gladly eat all week long!

I’ve since made this recipe countless times, using Pépé’s giant zucchini, but also using traditional-sized ones when he doesn’t have any to give me. This is a great way to prepare patty pan squash as well, so feel free to use whatever you have on hand!

Further Food Commentary:

I applaud your ability to make a side that can be eaten by all! At only 17 calories per 100 g, zucchini is known to be one of the lowest calorie vegetables. You may want to think twice about discarding the peel as that's where all the dietary fiber is, which can help alleviate constipation and provide some protection against colon cancer. In addition, the golden skin varieties are flavonoid rich, specifically containing carotene, lutein and zeaxanthin, which can stave off harmful oxygen derived free radials and reactive oxygen species. While the typical sea salts available in stores vary greatly, the typical composition of seawater used by dry percent includes 55.5% chloride; 30.8% sodium; 7.7% sulfate; 3.7% magnesium; 1.2% calcium; 1.1% potassium.

By Nikki Nies, MS,RD, LD

Courgettes à la Pépé

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:10 minutes
  • Servings: 2

Ingredients

1 clove garlic
2 tablespoons olive oil
1 medium zuchinni

Sea salt & black pepper (to taste)

Instructions

1. Cut your garlic clove in half and rub a frying pan down with the cut side.
2. Add 1 tablespoon of olive oil into the pan on low heat.
3. Wash and cut the zucchini into even slices about 3-4 cm thick (about 1 1/2 inches).
4. Place the slices of zucchini cut-side down into the frying pan, then turn it over so the top is covered with olive oil.
5. Season with salt and pepper.
6. Let brown for 10-15 minutes before turning the slices over.

7. Add more oil to the pan if necessary and season with more salt and pepper.

8. Brown the flipped side for 10-15 minutes. Serve hot or cold with a drizzle of olive oil.

1. Cut your garlic clove in half and rub a frying pan down with the cut side. 2. Add 1 tablespoon of olive oil into the pan on low heat. 3. Wash and cut the zucchini into even slices about 3-4 cm thick (about 1 1/2 inches). 4. Place the slices of zucchini cut-side down into the frying pan, then turn it over so the top is covered with olive oil. 5. Season with salt and pepper. 6. Let brown for 10-15 minutes before turning the slices over. 7. Add more oil to the pan if necessary and season with more salt and pepper. 8. Brown the flipped side for 10-15 minutes. Serve hot or cold with a drizzle of olive oil.

Nutrition Information

Per Serving:  Calories: 137; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 11mg; Potassium: 263mg; Carbohydrate: 4g; Fiber: 1g; Sugar: 2g; Protein: 1g

Nutrition Bonus:   Vit C: 29%; Iron: 3%

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Lillian Zhao Administrator
Further Food

Founder & CEO of Further Food. Read more about our story here. Outside of my day job, I am also a certified yoga teacher, and love to surf, run, tango, travel and cook.

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