Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | EVA ESTES BXGT29B |
2 pounds | Zucchini |
2 teaspoons | Salt |
½ small | Onion; finely chopped |
4 tablespoons | Butter |
\N \N | Freshly ground pepper |
2 tablespoons | Lemon juice |
3 tablespoons | Parsley; chopped |
\N \N | 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.