CREAMY Garlic Zucchini

Ingrédients

• 3 tbsp extra virgin olive oil (45 ml)
• 2 zucchini
• 8 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour (8 grams)
• 3/4 cup low fat milk (180 ml)
• 3/4 cup vegetable broth (180 ml)
• 1 tsp dried oregano (1 gram)
• 1/2 tsp dried thyme (0.50 grams)
• 2 tbsp grated Manchego cheese (15 grams)
• 1 tbsp lemon juice (15 ml)
• sea salt & black pepper
• chopped chives for garnish

Préparation

1. 1

   Cut the zucchini into rounds that are 1 cm thick (a little over a 1/4 inch), then add the sliced zucchini into a colander with a dish underneath, season with salt, and mix together so all the salt is coating the zucchini

2. 2

   After 10 minutes, transfer the slices of zucchini over some paper towels, all in a single layer, pat dry, and scrub off some of the salt

3. 3

   Heat a large fry pan with a medium heat and add in the olive oil

4. 4

   After a couple of minutes, add in the sliced zucchini, mix together, and then mix every 1 to 2 minutes so it all evenly sautés

5. 5

   After 6 to 8 minutes and the slices of zucchini are lightly sautéed, remove them from the pan and set aside

6. 6

   Using the same pan with the same heat, add in the chopped garlic and mix continuously, after 30 seconds to 1 minute and the garlic is nice and fragrant, add the flour and continue to mix together for 2 minutes, then add in the milk, and broth, mix continuously until you get a slightly creamy sauce

7. 7

   After 4 to 5 minutes and you've ended up with a slightly creamy sauce, add in the oregano, thyme, and season with salt & pepper, mix together, then add in the zucchini back into the pan and mix together, simmer for 1 to 2 minutes, then turn off the heat, add in the grated cheese and lemon juice, and mix together

8. 8

   Transfer into a large serving dish and sprinkle with chopped chives, enjoy!