Sauteed zucchini

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.

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