Zucchini With Lemon

"In 'The Simpler the Better' by Leslie Revsin"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
5
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Scrub zucchini well with vegetable brush; dry on paper towels.
  • Trim and discard ends.
  • Cut each in half lengthwise.
  • Cut each half into 1-inch thick diagonal pieces.
  • Thinly slice garlic lengthwise.
  • Heat large skillet over medium heat with olive oil.
  • Add zucchini to fit in 1 layer and brown lightly, stirring occasionally, 3 minutes.
  • Stir in garlic and cook until just begins to turn gold, 30-60 seconds.
  • Add 1/4 cup water, cover, and cook until zucchini is tender and water evaporated, 4-5 minutes.
  • Remove skillet from heat.
  • Stir in lemon juice and season generously with salt and pepper.
  • Serve warm or at room temperature, stirring in parsley just before serving.
  • **Note--if the water has boiled off before the zucchini are tender, add a few more tablespoons and continue to cook; if there is water left when the zucchini are tender, remove the zucchini from the pan and cook it away, then return the zucchini and stir in the lemon juice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes