Braised Zucchini With Lemon And Garlic

4 eggs

¼ cup extra virgin olive oil

2 garlic cloves, bruised

4 small-medium zucchini, cut into 2-3 cm pieces

3 squash, cut into cubes

Juice of ½ lemon

Salt and pepper

3 springs parsley, stems finely chopped, leaves sliced

Crusty bread and goat’s cheese, to serve

To boil eggs, bring a saucepan of water up to the boil and carefully lower the eggs. Cook for 7 minutes or to your liking. Refresh under cold running water and peel.
Heat oil in a sauté pan and add the garlic, zucchini, squash, lemon juice and salt and pepper. Cook for 2-3 minutes and then place the lid on to cook for a further 8-10 minutes to soften slightly.
Add the parsley stems and leaves to the pan and fold through.
Portion the braised zucchini into shallow bowls, add goat cheese and top with the eggs. Serve with crusty bread.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions📆EverydaySummer Meals

Season☀️Summer

DifficultyEasy ⏰ 25m