One of the edible treats we brought from Canada was this jar of garlic flowers. They are almost lightly pickled with lemon oil, salt and a little olive oil and their flavor is much sweeter and more delicate than garlic bulbs.
I’ve since discovered that garlic flowers are good on everything. I have to literally stop myself from just eating them with a spoon. The paste adds a great punch of flavor – great on a roast or on bread too.
Most recently, I tried them with grilled zucchini.
You’ll need:
- 1 large zucchini
- 1 1/2 teaspoons olive oil
- salt & pepper
- 2 tablespoons lightly pickled garlic flowers
- a sprinkle of parmesan (if you want)
1. Heat up oil in large non-stick pan. Slice zucchini to about 1/4 inch thickness.
2. Season zucchini and toss with garlic flowers, salt and pepper. Drop into oil and cook, turning halfway through, for about 10 minutes at medium heat. Sprinkle with parmesan on top, cover, and cook for 3-5 more minutes (depending on how thick your zucchini pieces are).
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