Zucchini With Lemon

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb zucchini (about 3 medium)
• 2 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh squeezed lemon juice
• 1 1/2 tablespoons chopped parsley

Recipe

• 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.