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Courgettes sautées aux olives noires

Serves : 4 celebrities
Preparation : 15 minutes
Cooking : 15 minutes

Ingredients

Instructions

  • Wash the zucchini and trim both ends. Depending on their diameter, cut them lengthwise into 2 or 4 pieces, then into chunks about 2 cm long.
  • Steam the zucchini for 7 minutes once the water comes to a boil. My
    favorite method for this is to pour two cups of water into the bottom of a wok or sauté pan fitted with a stainless steel "daisy-style" steamer insert. Then place
    the zucchini in the steamer, cover, and bring the water to a boil. The advantage is that you’ll be able to reuse the same cooking utensil for the second part of the recipe!
  • Once the steaming is done, carefully remove the basket with the zucchini inside. Discard the remaining water and add two or three tbsp of olive oil to the skillet.
  • Turn on the heat and when the oil is hot, add the zucchini. They will release water; let it evaporate over high heat, and if necessary, spoon it out with a tbsp. The zucchini must not soften in the water, otherwise they’ll turn into a puree!
  • Meanwhile, mince the garlic, pit the olives, and cut them into 2 or 3 pieces.
  • Once the water has evaporated, sauté the zucchini for a minute or two, stirring frequently, until they turn a nice golden brown. Add the garlic and olives, season with pepper, give it a couple more stirs, and remove from the heat. In my opinion, there’s no need to add salt, since Greek-style black olives are already quite salty.
  • Sprinkle with chopped parsley and serve these sautéed zucchini piping hot.

    • Notes

    WHAT TO DRINK WITH THESE SAUTÉED ZUCCHINI WITH BLACK OLIVES? A southern red or rosé wine.

    You can also add diced feta right at the end of cooking. Don’t overcook it, as it will tend to melt into the dish. Feta fits perfectly with the southern spirit of this recipe. It will add an extra touch of indulgence to your dish and allow you to turn these zucchini into a complete meal for a vegetarian menu!