Lemon Zucchini

Lemon Zucchini

Metric Ingredient Imperial 3 medium zucchini 3 2 garlic cloves, thinly sliced 2 30 ml extra virgin olive oil 2 tbsp 15 ml freshly squeezed lemon juice 1 tbsp 20 ml parsley, chopped 1 1/2 tbsp

Trim ends of zucchini.  Cut each in half lengthwise.  Cut each half into 1 inch (2.5 cm) pieces. Heat large skillet over medium heat with olive oil.  Add zucchini, fitting only one layer in bottom.  Brown lightly, stirring occasionally, for 3 minutes.  Stir in garlic and cook until it begins to turn golden.  Add 1/4 cup (50 ml) water.  Cover and cook until zucchini is tender and water is evaporated, about 4 to 5 minutes.  Remove from heat. Stir in lemon juice and season with salt and pepper.  Just before serving, add parsley. Servings: 4

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.