| June 1, 2022 -- YIELD: 4 servings
INGREDIENTS:
1-1/4 pounds chopped zucchini (2 medium)
1 tablespoon butter
1 tablespoon minced garlic (3 cloves)
1 scallion, thinly sliced
1 to 2 teaspoons fresh lemon juice or red wine vinegar, optional
1/4 cup fresh grated parmesan or pecorino cheese, optional
Salt and fresh ground black pepper
INSTRUCTIONS:
It’s up to you as to how you cut the zucchini. You can slice the zucchini into rounds, cut into half-moons or chop into bitesize pieces.
Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stir- ring occasionally until the zucchini is browned in places and tender, 3 to 5 minutes.
Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using). Taste, and then season with a pinch of salt and black pepper. Serve.
TIPS:
Alternatives to parmesan cheese include feta cheese, goat cheese, or a sharp cheddar.
Add in some extra crunch with toasted sliced almonds or buttery pine nuts.
Throw in chopped tomatoes with the zucchini and cook until the zucchini is crisp-tender, and the tomatoes collapse a little and release some of their juices.
SOURCE: https://www.inspired-taste.net/38045/sauteed-zucchi-ni-recipe/
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