Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Zucchini with Garlic and Dried Crushed Red Pepper

3 tablespoons olive oil
1 lb. zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
sea salt
1 tablespoon chopped fresh parsley

Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.
Serves 3 to 4.


Posted on gourmet-garden-of-spicy-vegetarian-eatin Yahoo Group: "Karen Ritz"

Fri May 9, 2008 11:00 am (PDT)