michelle picker cooks

Here’s an easy to make, delicious dish to serve as a tapa or side dish for your next Spanish meal.

Cut 2 washed and dried zucchinis into 1.25cm (½”) thick rounds. Put the slices in a colander, season with sea salt on both sides and let them rest for 30 minutes. Roughly chop 6 cloves garlic and ¼ of a cup of fresh parsley. Add salt and either pound with a mortar and pestle or chop in a mini food chopper until well combined. When the zucchini has rested, transfer the slices onto some paper towel in a single layer and pat dry on both sides. Season with freshly ground black pepper on one side. Heat a fry pan over medium-high heat and after a few minutes add 2 tablespoons of olive oil followed by the slices of zucchini, in a single layer – do this in batches if necessary. After 2½ minutes, flip the slices and fry on the other side for a further 2½ minutes. Remove from the pan and drain on paper towels. Transfer to a serving dish. Using the same pan over low heat, add 1 tablespoon of olive oil and briefly fry the garlic and parsley mixture until just wilted. Spread this mixture evenly over the zucchini slices and serve warm or at room temperature.