“In 'The Simpler the Better' by Leslie Revsin”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub zucchini well with vegetable brush; dry on paper towels.
  2. Trim and discard ends.
  3. Cut each in half lengthwise.
  4. Cut each half into 1-inch thick diagonal pieces.
  5. Thinly slice garlic lengthwise.
  6. Heat large skillet over medium heat with olive oil.
  7. Add zucchini to fit in 1 layer and brown lightly, stirring occasionally, 3 minutes.
  8. Stir in garlic and cook until just begins to turn gold, 30-60 seconds.
  9. Add 1/4 cup water, cover, and cook until zucchini is tender and water evaporated, 4-5 minutes.
  10. Remove skillet from heat.
  11. Stir in lemon juice and season generously with salt and pepper.
  12. Serve warm or at room temperature, stirring in parsley just before serving.
  13. **Note--if the water has boiled off before the zucchini are tender, add a few more tablespoons and continue to cook; if there is water left when the zucchini are tender, remove the zucchini from the pan and cook it away, then return the zucchini and stir in the lemon juice.

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