Sauteed zucchini with lemon

Yield: 4 servings

Measure Ingredient
6 eaches SMALL ZUCCHINI
2 tablespoons OLIVE OIL
1 dash SALT
1 dash PEPPER (BLACK, GROUND)
⅛ teaspoon RED PEPPER FLAKES
2 tablespoons LEMON JUICE
2 tablespoons FINELY CHOPPED PARSLEY

TRIM ENDS OFF ZUCCHINI AND CUT THEM INTO ⅛" SLICES. HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT, ADD ZUCCHINI, SALT, AND PEPPER (BLACK PEPPER). COOK SHAKING AND TOSSING UNTIL IT STARTS TO TAKE COLOR. ADD PEPPER FLAKES AND LEMON JUICE AND COVER SKILLET. COOK ABOUT 2 MINUTES MORE. DO NOT OVER COOK. SERVE SPRINKLED WITH PARSLEY FLAKES.

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