Sauteed Zucchini With Lemon

There are those, particularly in our day, who are so disenchanted with the visible church that they steadfastly refuse to join any local church. Such a posture is misguided and involves overt disobedience to the commands of Christ. Though it is possible for a believer to be confused about this for a season, someone who persists in such a posture is, in all probability, not a believer. It is the duty of every Christian to join a visible church.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	4	Servings

INGREDIENTS

6		SMALL ZUCCHINI
2	T	OLIVE OIL
1	ds	SALT
1	ds	PEPPER, BLACK GROUND
1/8	t	RED PEPPER FLAKES
2	T	LEMON JUICE
2	T	FINELY CHOPPED PARSLEY

INSTRUCTIONS

TRIM ENDS OFF ZUCCHINI AND CUT THEM INTO 1/8" SLICES. HEAT OIL IN
SKILLET OVER MEDIUM HIGH HEAT, ADD ZUCCHINI, SALT, AND PEPPER (BLACK
PEPPER). COOK SHAKING AND TOSSING UNTIL IT STARTS TO TAKE COLOR. ADD
PEPPER FLAKES AND LEMON JUICE AND COVER SKILLET. COOK ABOUT 2 MINUTES
MORE. DO NOT OVER COOK. SERVE SPRINKLED WITH PARSLEY FLAKES. Posted  to
MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Mar  22,
1998

A Message from our Provider:

“Our love for God is the heartbeat of our mission.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 71 Calories From Fat: 61 Total Fat: 6.9g Cholesterol: 0mg Sodium: 78.1mg Potassium: 153.6mg Carbohydrates: 2.3g Fiber: <1g Sugar: 1.5g Protein: <1g