Spanish Paprika Zucchini | Irresistibly Delicious and Easy Recipe

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Wash and dry the zucchini, trim about 1/2 inch (1.25 cm) from each end, cut into 2-inch (5 cm) pieces, halve each piece lengthwise, then slice 1/2 inch (1.25 cm) thick.
2. Put the zucchini in a colander over a plate, season generously with sea salt, toss, and leave for 10–15 minutes.
3. Meanwhile, roughly chop the garlic, finely chop the parsley and finely grate the tomatoes.
4. After 10–15 minutes, spread the zucchini in a single layer on paper towels and pat completely dry.
5. Heat the olive oil in a large frying pan over medium heat until hot but not smoking, about 3 minutes.
6. Add the zucchini and toss with the oil, then spread in a single layer. Cook 1 minute without stirring, then stir and return to a single layer; cook another minute. Repeat until lightly sautéed, about 5–6 minutes in total.
7. Add the chopped garlic and stir constantly for 30–45 seconds, then add the paprika and stir quickly.
8. Add the grated tomato, parsley and black pepper, stir, then simmer without stirring until the tomato has slightly thickened, about 3–4 minutes.
9. Take off the heat and transfer to a large serving dish. Serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

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