| 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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