Yield: 8 servings
|EVA ESTES BXGT29B|
|½ small||Onion; finely chopped|
|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.