Rick’s Zucchini Al Fresco

My husband has been carb-free for ten months now…..Yep you read that right.  He’s down 30 pounds, feels fantastic, and I’m fully on board with supporting him. I suppose when you didn’t grow up surrounded by really, really, REALLY good pasta and bread, you don’t crave them the way I do! And of course for me, it’s moderation. I don’t eat all that every night (even though I want too).

In our house, zucchini has become a staple , and I’m not complaining. I’ll happily eat it any way, any day of the week. But let’s be honest… I still eat pasta. I mean, it’s part of my job description!

This side dish is amazing and I am so proud of him for creating it!

You will need:

Olive oil

2 fresh zucchini

2 whole garlic cloves

Handful of torn basil leaves

Fresh cracked black pepper

Pecorino Romano

Quarter and cut zucchini in chunks.  Heat olive oil to sizzling and add whole garlic cloves. Move them around to where they are slightly golden then add zucchini.  Stir constantly until all zucchini are coated in the garlic oil for about 2 minutes.  Remove to a bowl and toss with fresh basil, black pepper and a big, fresh dusting of Pecorino Romano.