Zucchini With Lemon

1. 1

   Scrub zucchini well with vegetable brush; dry on paper towels.

2. 2

   Trim and discard ends.

3. 3

   Cut each in half lengthwise.

4. 4

   Cut each half into 1-inch thick diagonal pieces.

5. 5

   Thinly slice garlic lengthwise.

6. 6

   Heat large skillet over medium heat with olive oil.

7. 7

   Add zucchini to fit in 1 layer and brown lightly, stirring occasionally, 3 minutes.

8. 8

   Stir in garlic and cook until just begins to turn gold, 30-60 seconds.

9. 9

   Add 1/4 cup water, cover, and cook until zucchini is tender and water evaporated, 4-5 minutes.

10. 10

    Remove skillet from heat.

11. 11

    Stir in lemon juice and season generously with salt and pepper.

12. 12

    Serve warm or at room temperature, stirring in parsley just before serving.

13. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.