Zucchini con Anice Recipe
Ingredients
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp. crushed red pepper flakes
- 2 medium zucchini, cut in 2" long matchsticks
- 1 tsp anise seeds
- 3 Tbsp minced fresh thyme
- 1 Tbsp. minced fresh basil
- sea salt and fresh black pepper to taste
- 1/4 cup grated Pecorino Romano cheese
Directions
- In a large frying pan, heat olive oil. Add the garlic and saute until soft, but not browned. Add pepper flakes and zucchini and stir well.
- Cook about 10 minutes, stirring occasionally. Sprinkle over the anise seeds and cook 1 minute more. Remove from heat add the fresh spices, and season to taste with salt and pepper. Toss well.
- Transfer to serving dish and sprinkle with cheese. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 62 | 73% |
| Total Fat 7.07g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 310mg | 9% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.24g | 1% |
| Protein 1.6g | 3% |
