zest 1 lemon, plus a squeeze of lemon
1 tbsp garlic infused oil
¼ small pack basil, roughly torn
Use a vegetable peeler to slice the zucchini/courgettes into wide strips, discarding the central, seedy part.
Heat some olive oil in a large frying pan, add the lemon zest , and fry over a medium heat for 1 min.
Add the zucchini/courgette strips and cook, stirring regularly, for a further 1-2 mins until the zucchini/courgettes are slightly softened.
Add garlic oil, a squeeze of lemon juice and toss the basil through.
Recipe from Good Food magazine