 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
In 'The Simpler the Better' by Leslie Revsin Ingredients:
1 lb zucchini (about 3 medium) |
2 garlic cloves |
2 tablespoons extra-virgin olive oil |
1 tablespoon fresh squeezed lemon juice |
1 1/2 tablespoons chopped parsley |
Directions:
1. Scrub zucchini well with vegetable brush; dry on paper towels.
2. Trim and discard ends.
3. Cut each in half lengthwise.
4. Cut each half into 1-inch thick diagonal pieces.
5. Thinly slice garlic lengthwise.
6. Heat large skillet over medium heat with olive oil.
7. Add zucchini to fit in 1 layer and brown lightly, stirring occasionally, 3 minutes.
8. Stir in garlic and cook until just begins to turn gold, 30-60 seconds.
9. Add 1/4 cup water, cover, and cook until zucchini is tender and water evaporated, 4-5 minutes.
10. Remove skillet from heat.
11. Stir in lemon juice and season generously with salt and pepper.
12. Serve warm or at room temperature, stirring in parsley just before serving.
13. **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.
|
|