Zucchini with harissa and lemon

Ingredients

1/3 cup olive oil

6 garlic cloves

1 tbsp harissa

1 red chile (I use fresno), finely chopped

1/2 preserved lemon, finely chopped (discard seeds)

4 and 1/2 tsp lemon juice

2 lbs zucchini

salt

half cup basil leaves

Directions

Place a large, non-stick saute pan on medium-high heat and add the olive oil and garlic. Gently fry for 4 minutes, stirring often, until soft, golden, and aromatic. You don't want the garlic to become browned or crispy, so decrease the heat if necessary. Remove 3 TBSP oil, along with half the garlic and transfer to a small bowl. Add the harissa, chile, preserved lemon, and lemon juice to the bowl; stir together; and set aside.

Return the pan to high heat and add the zucchini and 1 1/4 tsp salt. Cook for about 18 minutes, stirring often, until the zucchini are very soft but still mostly holding their shape (you don't want it to brown, so decrease the heat if necessary). Stir in half the basil and transfer to a platter. Spoon the harissa mixture over the zucchini. Let sit for 15 minutes, then sprinkle with a pinch of salt and finish with the remaining basil before serving.

Source: Yotam Ottolenghi and Ixta Belfrage, Flavor