Quick N' Easy Cooked Zucchini Salad

1. 1

   ["Spray a large skillet with your non fat cooking spray (or use some EVOO, if you don't care about the calorie count).", "Over medium-high heat, fry up your chopped onion until translucent along with the garlic.", "Throw in your thinly sliced zucchini (but not paper-thin! just -- kinda thin).", "Fry the two ingredients together until both ingredients are nice and brown.", "While the zucchini and onions are cooking, slice your carrot into fettuchini-like strips using a peeler. (I dont know how else to describe it -- ).", "Technique: Once you've peeled off the skin of the carrot and discarded that part, continue to use the peeler to ""peel"" away the rest of the carrot. The results should look kind of like orange pasta.", "Do NOT! use the outer strips of the carrot, as the skin is tough and bitter.", "Once the zucchini mixture is cooked to your liking, remove the mixture from the skillet and put the ""carrot pasta"" into the skillet.", "Fry breifly, so that the carrot strips are slightly tender.", "Mix carrot in with the zucchini mixture.", "Drizzle with lemon juice.", "Salt and pepper to taste.", "Enjoy!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.