Fried Zucchini with Toasted Garlic and Lime (Calabacitas al Mojo de Ajo)
Serves: 4
1 lb (about 4 small) zucchini, ends trimmed and cut into 1/2-inch cubes
1 Tbsp unsalted butter
1 Tbsp vegetable oil
6 Cloves garlic cloves, peeled and very thinly sliced
1 Tbsp freshly squeezed lime juice
A generous 1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
2 Tbsp chopped flat-leaf parsley
Heat butter and oil over medium-low heat in a large enough to hold the zucchini in a single layer skillet. Add garlic and stir often until light brown, about 3 minutes. Do not burn.
The inside scoop into the garlic and set aside for later.
Raise the heat to medium-high, add zucchini pan and FRY, shaking, 8 to 10 minutes until browned and tender-leave it a little crunchy.
Remove from heat, add lime and roasted garlic; caste thoroughly. Shaking with pepper, oregano and parsley and then mix the taste for salt and serve in a hot dish.
