Zucchini with lemon and parmesan
Instructions:
- 1 pound zucchini;
- 1⁄2 teaspoon olive oil;
- 1⁄2 teaspoon grated lemon peel;
- 1 tablespoon parmesan cheese;
- pepper to taste.
- CHOOSE:
- Squashes that are on the small side (unless you plan on stuffing them), crisp and free of soft spots and wrinkled skin. One pound makes about 3 cups of slices, serving 4.
- STORE: Summer squash should be stored in the refrigerator and are best if used within one week.
- HOW TO USE: Wash well. Do not peel, just cut off the ends. Summer squash can be eaten raw or cooked. Slice them in salads or use as part of a cold vegetable platter.To cook, steam in a small amount of water until tender (5-10 minutes).
- Cut zucchini into strips.
- Heat olive oil in a skillet over medium-high heat.
- Add zucchini and lemon peel, cook until lightly browned (about 3 minutes).
- Toss with parmesan and pepper.
- Serve. Serves: 2