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The Ingredients:
Serves 10
- 3 tbsp. olive oil
- 10 cloves garlic, whole
- 3 ½ lbs. zucchini, sliced into thin rounds
- 2 tbsp. fresh rosemary leaves, coarsely chopped
- sea salt and freshly ground black pepper
Heat olive oil in a large sauté pan. Add garlic cloves and sauté over medium heat until golden brown, about 10 minutes. Transfer garlic to a large serving bowl, reserving oil in pan. Add half the zucchini and rosemary to pan; sauté until crisp-tender, about 7 minutes. Transfer to bowl and keep warm. Repeat with remaining zucchini and rosemary, and add to bowl. Season with salt and pepper to taste.
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