Side Pannel
Lemon Garlic Zucchini
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Serves: 3 to 5 as a side
Lemon Garlic Zucchini
- Recipe Submitted by Marsala on 11/12/2014
Category: Side Dishes, Healthy Recipes, Vegetables
Ingredients List
- 3 or 4 small zucchinis - 6 or 7 inches long and no more than 1&1/2 or 2 inches diameter.
- kosher salt and fresh ground pepper
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1 tablespoon minced garlic - about 1 good sized clove
- 2 tablespoons fresh lemon juice - about ½ a lemon's worth.
Directions
1. Wash and dry the zucchini and slice it very thickly - about 1 & â…“ inches thick or so.
2. Lay the slices on a flat surface in a single layer, and salt and pepper the top side.
3. Over medium high heat, heat the olive oil in a large saute pan until it begins to shimmer.
4. Add the butter and swirl it in the pan to combine with the oil.
5. Using a pair of tongs, lay each zucchini slice, salted side down in the pan in a single layer. Don't pile them up at all, or they won't get the color you want.
6. Cook the first side until you can see that they are nicely browned.
7. Carefully turn over each slice - holding a butter knife in your other hand to help the tongs is a good idea.
8. Cook the second side until they are all nicely colored as well - the squash will be tender-crisp still, Remove the squash to a serving bowl, but leave the oil and butter in the pan.
9. Lower the heat a bit, and saute the minced garlic for a minute or so, then add the lemon juice, stirring into the remaining oil in the pan to create a little bit of sauce.
10. Immediately scrape the sauce out of the pan, onto the squash.
Serve hot - refrigerate leftovers.
2. Lay the slices on a flat surface in a single layer, and salt and pepper the top side.
3. Over medium high heat, heat the olive oil in a large saute pan until it begins to shimmer.
4. Add the butter and swirl it in the pan to combine with the oil.
5. Using a pair of tongs, lay each zucchini slice, salted side down in the pan in a single layer. Don't pile them up at all, or they won't get the color you want.
6. Cook the first side until you can see that they are nicely browned.
7. Carefully turn over each slice - holding a butter knife in your other hand to help the tongs is a good idea.
8. Cook the second side until they are all nicely colored as well - the squash will be tender-crisp still, Remove the squash to a serving bowl, but leave the oil and butter in the pan.
9. Lower the heat a bit, and saute the minced garlic for a minute or so, then add the lemon juice, stirring into the remaining oil in the pan to create a little bit of sauce.
10. Immediately scrape the sauce out of the pan, onto the squash.
Serve hot - refrigerate leftovers.
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