Zucchini and lemon salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| EVA ESTES BXGT29B | ||
| 3 | tablespoons | Butter |
| 1 | tablespoon | Olive oil |
| 3 | mediums | Zucchini; sliced thin (1 lb) |
| 1 | Red bell pepper; thin strips | |
| 1 | small | Onion; halved, sliced thin |
| 1 | Garlic clove; minced | |
| 1 | large | Tomato;peeled,seeded,cut |
| Into thin wedges | ||
| pinch | Oregano | |
| ¼ | cup | Parsley; chopped |
| 1 | small | Lemon;peeled, seeded and cut |
| Into paper thin slices | ||
| 1 | tablespoon | Red wine vinegar |
| Salt & freshly grnd pepper | ||
Directions
Melt 1 tbl of the butter in the oil in a large heavy skillet over medium heat. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter to the skillet. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes. Add this to the zucchini. Add the remaining 1 Tbl butter to the skillet. Add the onion; cook over medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the zucchini mixture. Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before serving.