| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | lb | Julienned zucchini |
| Salt | ||
| 4 | tb | Olive oil |
| 1/2 | ts | Sugar |
| 1 | tb | Lemon juice |
| 2 | tb | Fresh basil, chopped (It must be FRESH, not dried!) |
INSTRUCTIONS
I've been waiting for a reason to post this recipe! My mother-in-law gave it to me when I was in need of a company dinner side dish. It is my husband's (and my) favorite recipe. WARNING: IT IS ADDICTING!!!!!<G> Place julienned zucchini in a colander in the sink. Sprinkle with salt. Let sit 1 hour. Squeeze and pat dry. Heat oil in skillet or wok. Saute zucchini with sugar over medium-high heat 1-2 minutes. Add lemon juice. Increase heat and cook for 1-2 more minutes. Sprinkle with basil and toss. Sprinkle with salt and pepper to taste. NOTE: I have julienned the zucchini thin like match sticks and thick like pinky fingers. It doesn't matter. Because we are always dieting, I have also sprayed the pan with Pam olive oil spray which works just as well, but doesn't quite have as much flavor. You can adjust your saute times to how well cooked you like your zucchini. The recipe's way leaves it tender but crunchy. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Keri Tucker" <ktucker@wt.net> on May 3, 1997
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