Basil Zucchini And Carrots Recipes

ZUCCHINI AND CARROT A SCAPECE

Steps:

• Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
• Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

CARROTS, ZUCCHINI AND BASIL

Steps:

• Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks).
• Cut the scallions into thin slices, including a little of the green.
• In a medium-sized skillet, heat the oil.
• Add the carrots and begin to saute, stirring frequently.
• When they begin to soften, add the zucchini and scallions.
• (Add a tablespoon or two of water or broth, if needed).
• Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown.
• Season with salt and pepper and add lemon juice to taste when the vegetables are crisp-tender.
• Sprinkle with basil and chives and serve immediately.

BASIL ZUCCHINI

Steps:

• Heat the oil in a medium non-stick skillet.
• Stir fry the zucchini until it is just tender.
• Add the basil and garlic near the end of the cooking time.
• Salt and pepper to taste.

QUICK CARROTS WITH GARLIC & BASIL

Steps:

• Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
• Drain and reserve 1/2 cup of liquid.
• Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
• Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
• Remove from the heat and stir in the basil.
• Serve hot.