Spanish Garlic Zucchini (Calabacín al Ajo)

1. Spanish Garlic Zucchini (Calabacín al Ajo)

Ingredients:

• 2 medium zucchinis, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon juice (optional)

Instructions:

1. Prep the zucchini: Thinly slice the zucchinis into rounds.
2. Heat the oil: In a large skillet, heat the olive oil over medium heat.
3. Cook the garlic: Add the minced garlic and sauté until fragrant, about 1 minute.
4. Cook the zucchini: Add the zucchini slices to the skillet. Season with salt and pepper. Sauté for about 5-7 minutes, or until the zucchini is tender and slightly golden.
5. Garnish and serve: Remove from heat, sprinkle with fresh parsley and a squeeze of lemon juice if desired. Serve immediately.

2. Zucchini and Garlic Spanish Tortilla

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 4-5 eggs
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Prep the vegetables: Thinly slice the zucchinis and onion.
2. Cook the vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and onion, season with salt and pepper, and sauté until tender, about 10 minutes.
3. Add the garlic: Add the minced garlic and cook for another 2 minutes.
4. Beat the eggs: In a large bowl, beat the eggs and season with a little more salt and pepper.
5. Combine and cook: Add the cooked vegetables to the bowl with the beaten eggs, stirring to combine. In the same skillet, heat the remaining tablespoon of olive oil. Pour the egg and vegetable mixture into the skillet, spreading it out evenly.
6. Cook the tortilla: Cook over medium-low heat until the edges are set and the bottom is golden brown, about 8-10 minutes. Carefully flip the tortilla using a plate to help and cook for another 5 minutes on the other side.
7. Serve: Slide the tortilla onto a serving plate and let it cool slightly before slicing. Serve warm or at room temperature.

3. Garlic Zucchini and Tomato Tapas

Ingredients:

• 2 medium zucchinis, diced
• 2 large tomatoes, diced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat the oil: In a large skillet, heat the olive oil over medium heat.
2. Cook the garlic: Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add zucchini: Add the diced zucchini, season with salt, pepper, and smoked paprika, and cook until tender, about 5-7 minutes.
4. Add tomatoes: Stir in the diced tomatoes and cook for another 3-4 minutes, until the tomatoes are slightly softened.
5. Garnish and serve: Remove from heat, sprinkle with fresh basil or parsley. Serve immediately as a tapa with crusty bread or as a side dish.

Enjoy these fresh and flavorful Spanish garlic zucchini recipes!