Yield: 8 servings
| Measure | Ingredient |
|---|---|
| EVA ESTES BXGT29B | |
| 2 pounds | Zucchini |
| 2 teaspoons | Salt |
| ½ small | Onion; finely chopped |
| 4 tablespoons | Butter |
| Freshly ground pepper | |
| 2 tablespoons | Lemon juice |
| 3 tablespoons | Parsley; chopped |
| Salt; if needed |
Scrub zucchini and cut off ends. Grate and put in colander. Toss with 2 tsp salt and let drain at least ½ hour. When ready to cook, drain well in a paper towel to remove all liquid. Melt butter in a large skillet. Saute onion over low heat until soft. Raise heat to medium high and add zucchini. Stir and toss constantly for 3-4 minutes, until cooked but still crisp. Season with pepper, salt if needed, lemon juice and parsley. Serve immediately.