Fresh and vibrant, sautéed in a little olive oil and garlic, then sprinkled with salt. It’s not fancy but it is delicious!
It also makes me happy to be Australian the way we mix our languages: we sauté like the French, but eat Italian zucchinis.
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About the Author: Amie Brûlée
Amie Brûlée is a musician, performer, teacher and researcher. She sings, plays piano, double bass and ukulele, unearths old songs and writes new ones. Amie also has a PhD in wine and anthropology and adores teaching wine tasting, gastronomy and song-writing. Amie lives in central Victoria with a house full of instruments, a head full of songs and a cellar full of wine.
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