Total Time
20mins
Prep 10 mins
Cook 10 mins

Delicious side dish, perfect for summer when the zukes are coming in! Recipe is from Light and Tasty’s June/July 2005 issue.

Ingredients Nutrition

Directions

  1. Cut zucchini into quarters lengthwise, then cut in half crosswise.
  2. In large nonstick skillet, saute zucchini in olive oil over medium heat for 4 minutes.
  3. Sprinkle with lemon zest, salt, and pepper; saute 4-5 minutes longer or until zucchini is crisp-tender.
  4. Remove from heat, sprinkle with cheese, and serve immediately.
Most Helpful

5 5

Yunmmy!!!! Made this to go along with Mama's Beef-A-Roni#70781 and what an easy and tasty dish. I did saute some garlic in the oil before addeing the zucchini but otherwise I followed the instructions. Definately a keeper and another tasty way to fix zucchini. Made for Zaar Chef Alphabet Soup tag game.

5 5

Excellent! I didn't have a lemon, so I used fresh orange zest. That worked out fine, but I think lemon zest would be better. This was a quick, easy recipe to make for one person or a crowd.

5 5

DEEEELISH! I made it with soy parmesan (tastes like the real thing!) and it was sooo yummy. I really had to made a conscious effort not to eat it all up! But at only 39 cal/serving, I wouldn't even feel that guilty if I'd given into temptation.