2 tbsp olive oil
1 clove of garlic, finely chopped
1 small dried red chili, crumbled
3-4 small zucchini, unevenly sliced to add texture
sea salt and ground black pepper to taste
1/4 cup of fresh mint, chopped
juice of 1 lemon
Put 1/2 of the olive oil in a non-stick pan and fry your garlic and chilies for a couple of
minutes. Throw in the zucchini and stir them around to coat. Turn the heat down slightly and
put a lid on the pan. Give the pan a shake and stir every 5 minutes for 35 minutes. This will
prevent the zucchini from sticking and the lid will ensure that there is moisture in the pan.
When the zucchini is really soft with some chunky pieces and the rest almost pulped, remove
from the heat and taste. Season accordingly. At this point add the rest of the olive oil to
loosen. Add your chopped mint and lemon juice. Put it in the oven. Makes 2 – 4 servings. This
is really good stuffed inside an Ideal Protein Plain Crepe! Or you can cook the leek and/or
asparagus soup by pan frying it flat in a nonstick pan then baking